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

Instructions

1. Combine all brine ingredients in a saucepan, bring to a simmer over medium-high heat, whisking to dissolve sugar and salt
2. 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.