PgrancerThe family recipe box

Sides · Condiments & Pickles

Overnight Pickled Vegetables

Source
Grandma's Notepad (handwritten, p. 49)
Serves
makes 1 qt
Cook
10 min simmer, refrigerate overnight

Ingredients

  • 10 green beans, ends trimmed
  • 10 asparagus spears
  • 4 carrots, sliced on 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 two 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 the remaining garlic cloves and dill sprig on top. Set aside.
  4. In a small saucepan, bring the rest of the ingredients to a boil. Reduce heat and simmer 10 min.
  5. Remove from heat.
  6. Add the brine to completely cover the vegetables, then lid and band the jar.
  7. Refrigerate overnight. Makes 1 quart.
The original: Overnight Pickled Vegetables
The original

See also: Overnight Pickled Vegetables

pickledmake-aheadgreen-beansasparagus