Mixed Pickled Vegetables
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Mixed Pickled Vegetables
If you don’t want to bother with canning, combine the veggies in brine, and store the pickles in the refrigerator, where they continue to develop in flavor over time. Adding a sliced beet to this basic recipe turns the mixed pickles a lovely shade of pink.
Times
- Ready Time : 0 min
Servings
Ingredients
- 2 quarts mixed vegetables such as small, sliced cucumbers; summer squash; green peppers cut into strips; cauliflower florets; small, sliced radishes; whole snap peas, or carrot slices
- 1 small beet, peeled and sliced (optional)
- 3 large garlic cloves, sliced
- Sprigs of as many of the following: Basil, Tarragon, Cilantro or Dill
- 1 cup red or white wine vinegar or cider vinegar
- 3 cups water
- 3 tablespoons pickling salt or 4½ tablespoons kosher salt, or to taste
- 6 peppercorns
- 3 bay leaves
- 1 cinnamon stick (optional)
Directions
- Pack the vegetables and the beet, if using, in a 2-quart jar. Add the herbs and half of the garlic.
- In a saucepan, add the remaining garlic, vinegar, water, salt, peppercorns, bay leaves, and cinnamon stick to a boil. Pour the brine over the vegetables in the jar, and affix the lid.
- When the jar has cooled, store in the fridge. The pickles will begin to develop in a week or so, with the flavor deepening in a month’s time.
Tags
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Pareve , Appetizers, Side Dish, Snacks , Shabbat , American , Do It Yourself, Make Ahead , Kid Friendly, Low Carb, Picnic, Summer Salad, Vegan, Vegetarian , Vegetable , JOK Tested
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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