Pickled Vegetables (24-Hour)
- Source
- Handwritten notebook
Ingredients
- 3 baby carrots
- 5 cauliflower florets
- 3 sprigs dill
- 1/2 fennel
- 4 cloves garlic, halved
- 3 thin ginger rounds
- 1/2 green bell pepper
- 4 pearl onions, halved
- 1 Tbsp mustard seeds
- 1 Tbsp whole peppercorns
- 1 Tbsp red pepper flakes
- 1 Tbsp sea salt
- 1 cup sugar
- 1 cup distilled white vinegar
- 1 cup water
Steps
- Use another recipe for cooking the brine/ingredients.
- After the brine has cooled, pack the vegetables into the jar.
- Pour 1/2 c. vegetable oil on top.
- Seal, and set aside for 24 hours.
- Refrigerate; can last 6 months.