Pickled Vegetables Recipe
Photo source: Grandmother's Kitchen
This pickled vegetable recipe is very versatile and you can try it out with many combinations of vegetables.
1 tablespoon brown mustard seeds
1 teaspoon whole black peppercorns
1 1/4 cups cider vinegar
3/4 cup water
1/4 cup granulated sugar
2 tablespoons kosher salt
1 teaspoon dill seed
1 bay leaf
Vegetables you can use
You can make any combination you like with this pickled recipe.
The measurements are for 1 quart jars, and each jar must hold the BRINE from the recipe amount above.
Make one batch to try it out and if you like the results, it is easy to make and you can do any variety you like.
The main jar shown had green beans, carrots and cucumbers in it.
Peel 1 large carrot and slice into 1/4 inch slices.
Wash, cut off the ends and chop 12 green beans into 1 inch pieces.
Wash and slice about 2 medium sized cucumbers into 1/4 inch slices.
Pack the vegetables int your clean, sterilized jar leaving about 1/2 and in to room at the top.
Using a small saucepan warm the mustard seeds and peppercorns over low to medium heat until they are toasted for about 2 minutes.
They will have a nice fragant aroma.
Add the vinegar, water, sugar, salt, dill seed and bay leaf to the pot and bring to a boil. Shut off.
Pour the hot brine into the prepared jar being sure you have covered the vegetables complelely.
Let the brine cool to room temperature before you put a lid on it.
After one hour, screw on a tightfitting lid.
Rotate the jar, flipping it over a few times to disribute the spices and the brine.
The jar should then be place into the refrigerator.
Wait for 7 days before eating.
Pickled vegetables are good for one month in the refrigerator.
If you are giving the pickles as a gift, the jars look very nice with a little piece of gingham fabric placed on the top held with a simple elastic.