We’ve pickled cucumbers, so pickling other veggies are a natural next step. This is another basic recipe that does require heating, but is not an intense canning process that requires special equipment and an entire day. Granted, these pickled vegetables won’t last as long as the “properly canned” variety, but they’ll be eaten right up and they’re so easy to make, you won’t mind making more at any time.
Here’s how to make 2 quarts of pickled veggies:
- pick & prep vegetables: good options include cauliflower, carrots, asparagus, green beans, beets, mushrooms, etc. Cut to desired size.
- make basic brine:
- 4 Cups water
- 10 Garlic cloves
- 2 Cups white vinegar
- 6 Tsp Salt
- add spices to make the recipe your own:
- small dried peppers to taste
- 1 Tsp celery seed
- 1 Tsp coriander seed
- 1 Tsp mustard seed
- A few sprigs (or flower heads) of fresh dill
- 1/2 Tsp black peppercorns
- 1/2 Tsp pink peppercorns
Boil water. Bring it down to a simmer and add the garlic. Cook for five minutes. Add the vinegar and salt. Bring the mixture to a boil and stir until the salt dissolves. Remove the liquid from the heat
Add your preferred spices to clean quart jars, and throw in the cooked garlic from the brine.
STUFF each jar with vegetables as tightly as you can.
Boil the reserved brine again and pour into jars. COOL completely before refrigerating. EAT after a week. They’ll keep for about 3 months, but I’ll bet they don’t stick around that long.