Restaurants›Royal Boucherie›Pickles Recipe

Pickles Recipe

Inspired by Royal Boucherie
Time30m
Serves8

seasonal vegetables, pickled in house

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Pickling Brine

Method

Pickling Process

1

Prepare the Vegetables

Wash and cut the cucumbers, carrots, radishes, cauliflower, and bell pepper into desired sizes.

2

Make the Pickling Brine

In a saucepan, combine water, white vinegar, salt, sugar, garlic cloves, dill seeds, and black peppercorns. Bring the mixture to a boil, stirring until salt and sugar dissolve.

3

Pack the Jars

Place the prepared vegetables into sterilized glass jars, packing them tightly but not too tightly.

4

Add the Brine

Pour the hot pickling brine over the vegetables, ensuring they are fully submerged. Leave about half an inch of space at the top of the jar.

5

Seal and Cool

Seal the jars with lids and let them cool to room temperature. Once cooled, refrigerate the jars.

6

Pickling Time

Let the pickles sit in the refrigerator for at least 24 hours before consuming for the best flavor.