Pickled vegetables made with spices and brine can be kept in the refrigerator for several weeks, are easy to create, and make a great healthy snack.
In this week’s Tuesdays in the Garden, we are sharing preserving and canning ideas. As you may know, I’m more of an ornamental than an edible gardener. I do grow a lot of herbs and have dried many flowers, for use in the kitchen or home decor. However, with the addition of the CSA subscription this year, I’m finding myself with lots of vegetables and decided to try my hand at refrigerator pickled vegetables. Don’t forget to check out the other great preserving and canning ideas from the other bloggers at the end of this post.
Refrigerator Pickled Vegetables
Pickled vegetables like these are super simple to make. All you need are some spices and herbs, and a simple brine. They do need to be kept in the refrigerator but they will keep for several weeks. I promise you will want to eat them up long before their expiration time.
Both my sister and brother were into this practice last year so I thought I’d give it a try.
You can use a variety of vegetables for this recipe. I like a good bit of crunch so I chose those that were on the harder side in texture.
The herbs and spices can also vary. Sprigs of fresh dill are popular but you could use other herbs such as basil or parsley. Hearty seeds work well too, such as coriander. Did you know that coriander is the seeds from a cilantro plant?
Pickled Vegetable Herbs & Spices:
- fresh garlic cloves
- sliced onion
- sliced fresh ginger
- bay leaves
- dill sprigs
- basil leaves
- peppercorns of all color
- red pepper flakes for heat
- celery seed
- fennel seed
- mustard seed
Wouldn’t this make a great gift?
Place them on a pretty platter for a wonderful, colorful appetizer for your guests to enjoy.
Pickled Vegetable Recipe
- 8 garlic cloves
- 4 teaspoon mustard seeds
- 4 teaspoon coriander seeds
- 2 teaspoon red pepper flakes
- 4 teaspoon black peppercorns
- 8 sprigs fresh dill
- 4 cups water
- 3 cups white vinegar
- 2 tablespoons kosher salt
- vegetables carrots, green beans, cauliflower, radishes, cucumbers
- Clean and trim your vegetables. Cut up in slices or small chunks so that they are easy to pack into the mason jars.
- Clean your mason jars in the dishwasher. Then, at the bottom of each jar sprinkle a little of the spices, a bay leaf, and a couple of garlic cloves.
- Pack the vegetables into the jars along with a couple of sprigs of dill.
- Bring the water, vinegar and salt to a boil to create the brine. Once the salt is dissolved let cool slightly and then pour over the vegetables, making sure to cover them but leaving a little bit of space at the top of the jar.
- Once the jars have cooled down a bit. Cover with the lid and place in the refrigerator. They will be ready to eat the next day and taste even better after a few days. They should keep for up to 2 months refrigerated.
Now let’s see what my fellow Tuesdays in the Garden friends are sharing this week.
Homemade Apple Chips @ Frugal Family Home
Roasted Tomato Sauce @ An Oregon Cottage
Lemon Balm & Lavender Iced Tea @ Angie The Freckled Rose
Roasted Garlic Salad Dressing @ Simplify Live Love
Freezing Corn on the Cob @ Homemade Food Junkie