Restaurants›The Pantry Restaurant›House Pickled Vegetables Recipe

House Pickled Vegetables Recipe

Inspired by The Pantry Restaurant
Time1h
Serves4

A delightful medley of seasonal vegetables, expertly pickled in our house blend of spices and vinegars. Each bite offers a perfect balance of tangy and savory flavors, making these vibrant, crunchy delights the ideal accompaniment to any dish or a refreshing snack on their own.

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Ingredients

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Pickled Vegetables

Method

Preparation Steps

1

Prepare the Vegetables

Wash and slice the carrots, cucumbers, radishes, and red onion into thin rounds or sticks as desired. Peel and crush the garlic cloves.

2

Make the Pickling Brine

In a saucepan, combine the white vinegar, water, sugar, salt, black peppercorns, and mustard seeds. Bring to a boil over medium heat, stirring until the sugar and salt dissolve.

3

Pack the Vegetables

Sterilize your jars and pack them with the sliced vegetables and crushed garlic. Add dill sprigs evenly among the jars.

4

Pour the Brine

Once the brine has boiled, carefully pour it over the packed vegetables in the jars, ensuring they are fully submerged.

5

Seal and Cool

Seal the jars tightly with lids and allow them to cool to room temperature before refrigerating.

6

Refrigerate

Place the jars in the refrigerator for at least 24 hours before consuming to allow the flavors to develop.