In-house Made Assorted Pickles Recipe

Wash and trim

Thoroughly wash all vegetables. Trim blossom ends from cucumbers, halve long cucumbers lengthwise if desired. Peel and trim carrots to fit jars, break cauliflower into small florets, trim radishes and cut in half, and trim green beans to remove stem ends.

If using pickling lime for extra crunch: dissolve pickling lime in 4 cups cold water (use 2 tsp lime). Soak cucumbers in lime solution for 12–24 minutes, then rinse thoroughly under running water at least 3 times to remove all lime. Proceed only after rinsing completely.

Wash jars and lids in hot, soapy water and rinse. Place jars in a large pot of simmering water for 10 minutes to sterilize. Keep jars warm until ready to pack to prevent cracking when hot brine is added.

In a medium saucepan combine 6 cups water, 2 cups distilled white vinegar, 3 tablespoons kosher salt and 1 tablespoon granulated sugar. Bring the mixture to a gentle boil over medium-high heat, stirring until salt and sugar are fully dissolved. Reduce heat and keep the brine hot but not vigorously boiling while filling jars.

Place 1 crushed garlic clove, 1 fresh dill sprig, 1 teaspoon black peppercorns (approximate), 1/3 teaspoon mustard seeds, 1/3 teaspoon coriander seeds, a sprinkle of red pepper flakes, and a bay leaf into the bottom of each jar (adjust quantities proportionally if using smaller or larger jars).

Tightly pack a mixture of cucumbers, carrots, cauliflower, radishes and green beans into each jar leaving about 1/2 inch headspace at the top. Pack snugly but without crushing the vegetables.

Carefully ladle the hot brine into each jar over the vegetables, maintaining approximately 1/2 inch headspace. Tap jars gently to release trapped air bubbles; add more brine if necessary to maintain headspace.

Wipe rims of jars with a clean cloth. Place lids on jars and screw bands until fingertip tight.

Quick Refrigerator Pickles (recommended for best crunch)

Allow jars to cool to room temperature. Refrigerate for at least 24 hours before eating for initial flavor development; best after 48–72 hours. Store in refrigerator for up to 6 weeks.

Shelf-Stable Water-Bath Canning (if you want shelf-stable jars)

If you prefer shelf-stable pickles, process pint (16 oz) jars in a boiling water bath: place sealed jars into boiling water ensuring 1–2 inches of water above lids. Process 10 minutes (adjust for altitude: +1 min per 1000 ft over 1000 ft). Remove jars and let sit undisturbed 12–24 hours. Check seals; store in a cool, dark place for up to 1 year. Note: some vegetables (like carrots and cauliflower) may soften more with canning than with refrigerator pickling.

For best flavor, allow pickles to rest in refrigerator for 48–72 hours. Serve chilled as a snack, accompaniment to sandwiches, charcuterie, or salads. Discard any jars that show signs of spoilage (off-odors, cloudiness with scum, or unsealed lids for canned jars).