Summer is an amazing time to add fresh veggies to your palate to cool you off from the summer sun. But if you can’t handle all the fresh produce right away, pickling is a great way to savor for the rest of the year. This pickled vegetable recipe can make it happen!
Pickling can be a delicious choice for so many vegetables. Experiment with whatever you have: carrots, cucumbers, peppers, cauliflower, squash and even green beans are great for pickling.
2 lbs assorted fresh vegetables cucumbers, carrots, celery, cauliflower, red peppers and pearl onions
2.5 cups Water cooled
1/4 cup sugar
1/4 tsp Sea Salt
1 1/2 tsp pickling sppice
8 sprigs fresh dill
Using a glass bowl combine water, vinegar, sugar, sea salt, pickling spice and peppercorns until well mixed.
Wash and dry veggies. Then cut into florets or Julianne.
In another glass bowl place the veggies and dill, then pour all the brine over them. Cover with plastic wrap and refrigerate for 3 to 4 days before serving.