House Pickled Vegetables Recipe
Seasonal variety of preserved goodies
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Ingredients
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Pickled Vegetables
Method
Preparation
- 1
Prepare the Vegetables
Wash and chop the cucumbers, carrots, radishes, cauliflower, and red bell pepper into bite-sized pieces. Peel and crush the garlic cloves.
- 2
Make the Pickling Brine
In a saucepan, combine the white vinegar, water, sugar, salt, mustard seeds, black peppercorns, and red pepper flakes. Bring to a boil, stirring until the sugar and salt dissolve.
- 3
Pack the Jars
Place the chopped vegetables and garlic cloves into clean glass jars. Add fresh dill on top of the vegetables.
- 4
Pour the Brine
Once the brine has boiled, carefully pour it over the vegetables in the jars, ensuring that they are fully submerged. Leave about half an inch of space at the top.
- 5
Seal and Store
Seal the jars with lids while the brine is still hot. Allow them to cool to room temperature, then refrigerate. The pickled vegetables can be enjoyed after 24 hours but taste best after a week.
