Did you get a bit carried away at the Farmers Market? Need holiday gifts to give to family and friends?
Pickling is an easy way to make your extra produce purchase last and add a burst of flavor to the meals you serve.
Any-Veggie Refrigerator Pickles
Active Time: 20 Minutes
Total Time: 2 days
Makes: 4 quarts (16 servings)
6 Cups White Vinegar
2 Tbsp. Kosher Salt
3 Tbsp. Granulated Sugar
8 Garlic cloves, peeled
2 Tbsp. Mustard Seeds
2 Tbsp. Coriander seeds
2 Tbsp. Red Chile Flakes
8 Dill Sprigs
3-4 pounds assorted vegetables (such as carrots, cucumbers, fennel, radishes, green beans) cut as desired
- Combine Vinegar, 3 cups of water, salt, and sugar in a medium sauce pan. Bring to a boil, stirring occasionally to dissolve salt and sugar.
- Meanwhile, place 2 garlic cloves, ½ Tablespoon coriander, 1/2 Teaspoon Chile Flakes, 1/2 Tablespoon mustard seeds and 2 dill springs into each of the 4 (1 Quart) glass jars with lids. Arrange vegetables in jars
- If pickling hard vegetables-such as carrots, fennel, green beans and radishes- pour hot pickling liquid over vegetables until fully submerged. If using softer vegetables- such as cucumbers or peppers, remove pickling liquid from heat, and cool to room temperature, about 15 minutes before pouring over vegetables in jars. Seal and store in refrigerator. Pickles will be ready in about 2 days and last in the refrigerator for up to 3 weeks.