Mixed Vegetable Pickles

Mixed Vegetable Pickles

Ingredients:

• Vegetables (You can customize the quantities and varieties):
  • 2 small cucumbers, cut into spears
  • 2 medium carrots, sliced
  • 1 small turnip, sliced
  • 1 small red onion, sliced (or use radishes for color)
  • 5-6 garlic cloves, peeled
  • Optional: cauliflower florets, bell peppers, or jalapeños
  • Fresh dill sprigs
• For the Brine:
  • 2 cups white vinegar (or apple cider vinegar for a different flavor)
  • 2 cups water
  • 2 tablespoons sugar
  • 2 tablespoons salt (non-iodized pickling salt is best)
  • 1 tablespoon mustard seeds
  • 1 tablespoon coriander seeds
  • 1 tablespoon black peppercorns
  • 1 tablespoon dill seeds (optional)
  • 1 teaspoon crushed red pepper flakes (optional for heat)

Instructions:

1. Prepare the Vegetables:
   • Wash and cut the vegetables into bite-sized pieces or slices, making sure they fit comfortably into your jars.
   • Pack the vegetables into sterilized jars, layering in garlic cloves and fresh dill sprigs as you go.
2. Make the Pickling Brine:
   • In a medium saucepan, combine the vinegar, water, sugar, and salt.
   • Add the mustard seeds, coriander seeds, black peppercorns, and any other desired spices.
   • Bring the mixture to a boil, stirring to dissolve the sugar and salt, then remove from heat.
3. Pour the Brine:
   • Carefully pour the hot brine over the vegetables in the jars, making sure the vegetables are fully submerged. Leave about 1/2 inch of space at the top.
   • Tap the jars gently to release any air bubbles, and adjust the brine if necessary to cover the vegetables.
4. Seal the Jars:
   • Wipe the rims of the jars with a clean cloth and seal with lids.
   • Allow the jars to cool to room temperature before transferring them to the refrigerator.
5. Pickling Time:
   • Let the pickles sit in the refrigerator for at least 24-48 hours before eating to allow the flavors to develop. For best results, wait about a week.
6. Storage:
   • These refrigerator pickles will keep for up to 2 months when stored in the fridge.

Additional Tips:

• Customize the vegetables: You can add or substitute vegetables based on what you like. Beets, cauliflower, and bell peppers are great additions.
• Spicy variation: Add a couple of sliced jalapeños or crushed red pepper flakes for some heat.
• Shelf-stable option: If you want to make these pickles shelf-stable, process the jars in a water bath canner for 10 minutes, ensuring proper sealing.

These mixed vegetable pickles are crunchy, tangy, and a perfect addition to sandwiches, salads, or as a snack!

Let me know if you need more ideas or recipe variations!