PgrancerThe family recipe box

Sides · Snacks

Overnight Pickled Vegetables

Source
Handwritten notebook page
Serves
makes 1 quart

Ingredients

  • 10 green beans, ends trimmed
  • 10 asparagus spears
  • 4 carrots, sliced at an angle
  • 4 cauliflower chunks (small pieces)
  • 2 cups distilled vinegar
  • 1 cup water
  • 3/4 cup sugar
  • 2 Tbsp kosher salt
  • 4 garlic cloves, peeled
  • 2 fresh dill sprigs
  • 1 Tbsp black peppercorns
  • 1 Tbsp whole coriander seeds
  • 1 Tbsp celery seed
  • 1 Tbsp mustard seeds
  • 1 tsp red pepper flakes

Steps

  1. Place five of the garlic cloves and 1 dill sprig at the bottom of a quart Mason jar.
  2. Pack the jar tightly with the vegetables.
  3. Place remaining 2 garlic cloves and 1 dill sprig at the top of the jar. Set aside.
  4. In a small saucepan, bring the rest of the ingredients to a boil. Reduce the heat and simmer for 10 mins.
  5. Remove from heat.
  6. Add brine to completely cover the vegetables. Lid and band the jar.
  7. Refrigerate overnight. Recipe makes 1 quart.

See also: Overnight Pickled Vegetables

picklesvegetableshandwritten-notes