Pickled Veg Recipe

Clean and cut

Wash all vegetables thoroughly. Slice cucumbers into 1/4" rounds, peel and cut carrots into thin matchsticks, thinly slice radishes and red onion, and separate cauliflower into small florets. Lightly crush two garlic cloves with the flat side of a knife.

Pack mixed vegetables tightly but without crushing into two 16-oz (about 500 ml) clean glass jars or one larger jar. Distribute dill sprigs and crushed garlic evenly between jars.

Combine 2 cups white vinegar, 1 cup water, 2 tbs granulated sugar and 1 tbs kosher salt in a small saucepan.

Add 1 tsp whole black peppercorns, 1 tsp mustard seeds, 1 tsp coriander seeds, 1 tsp red pepper flakes and 1 bay leaf to the pan. Stir to combine.

Bring the mixture to a gentle simmer over medium heat, stirring to dissolve sugar and salt. Once sugar and salt are fully dissolved and the brine is steaming (about 3–4 minutes), remove from heat.

Allow the brine to cool for 2 minutes—hot but not boiling—so it extracts aroma from the spices without wilting the vegetables excessively.

Pour the hot brine directly over the packed vegetables, leaving about 1/2" headspace. Ensure vegetables are fully submerged; press down gently with a spoon if necessary.

Wipe jar rims clean, seal with lids, and let jars cool to room temperature on the counter (about 30–40 minutes).

Once cooled, transfer jars to the refrigerator. For best flavor, refrigerate at least 24 hours before serving. Quick pickles will be nicely flavored after 24 hours and develop more complexity over 3–5 days.

When ready to serve, remove vegetables from the jar with tongs or a fork. Optionally drizzle a little olive oil and finish with freshly ground black pepper to taste. Discard bay leaf before serving.

Keeps refrigerated up to 4 weeks. Use clean utensils to remove pickles to maintain quality.