RCI-VG.005.0254.001
Sweet Pickled Garden Vegetables
right|Name of the Recipe
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- assorted fresh vegetables2 lbssuch as Kirby cucumbers, baby carrots, celery, cauliflower, red peppers, and pearl onions, cut into small cubes
- water2½ cupscooled
- ¼ cup
- ¼ cup
- 1½ teaspoons
- 1 teaspoon
- 1 teaspoon
- 8 sprigs
Method
1
Prepare the assorted fresh vegetables by washing thoroughly and cutting Kirby cucumbers, baby carrots, celery, cauliflower, red peppers, and pearl onions into small, uniform cubes. Set aside in a large bowl.
2
Combine the cooled water, cider vinegar, sugar, and sea salt in a medium saucepan. Stir until the sugar and salt dissolve completely.
3 minutes
3
Add the pickling spices and whole black peppercorns to the vinegar mixture. Bring to a gentle simmer over medium heat.
5 minutes
4
Remove the pickling brine from heat and allow it to cool for 5 minutes before proceeding.
5 minutes
5
Layer the prepared vegetables into clean glass jars, interspersing fresh dill sprigs between the layers for even distribution of flavor.
6
Pour the warm pickling brine over the vegetables in the jars, ensuring all vegetables are submerged. Leave ½ inch of headspace at the top.
7
Seal the jars tightly with lids and allow them to cool to room temperature on the countertop.
8
Once cooled, refrigerate the pickled vegetables for at least 24 hours before serving to allow the flavors to fully develop and meld together.