Go Back
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.

Pickled Vegetables

This recipe was enough to fill two quarts and 2 pints sized mason jars.
Print Recipe Pin Recipe

Ingredients
  

  • 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

Instructions
 

  • 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.

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.

Tried this recipe?Tag @hearthnvine on Instagram