Pickle Your Vegetables
Total Time: Five minutes plus cooling and chilling time
Makes: One pint
You can enjoy the pickles after a few hours of chilling or up to one month in the refrigerator.
For the brine
¾ cup water
½ cup white wine vinegar
¼ cup sugar
1 small clove, peeled and smashed
1 tbsp. kosher salt
1 tsp. coriander seeds ½ tsp. black peppercorns
½ tsp yellow mustard seeds
¼ tsp. red pepper flakes
Some yummy combinations
Asparagus trimmed to fit jar with 2 sprigs of tarragon
Radishes trimmed and halved with 2 sprigs dill
1 bunch carrots peeled, halved lengthwise and trimmed with 3 sprigs thyme
1 large bulb fennel cut into ½’’ thick wedges with 2 sprigs rosemary
- Combine all brine ingredients in a saucepan, bring to a simmer over medium-high heat, whisking to dissolve sugar and salt
- Pack vegetable and herb combinations into a wide-mouth pint-jar. Pour brine over top, fully submerging vegetables. If the brine doesn’t fully submerge the veggies- add water till the top. Let cool to room temperature then cover and refrigerate at least one day.
Adapted from Hannaford fresh Mar-Apr 2020.