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Pickled Refrigerator VeggiesPickled Refrigerator Veggies

Pickled Refrigerator Veggies

These pickled veggies make a flavor-packed snack – and they last up to three months in the refrigerator.
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Pickled Refrigerator Veggies
Pickled Refrigerator Veggies
Prep Time45 Minutes
00
Ingredients
2 cups thick-sliced baby cucumbers
1 ½ cups carrots, cut into sticks or rounds
2 cups separated/cut small cauliflower florets
1 ½ cups red or orange bell peppers, cut into chunks
1 tablespoon L&B Whole Coriander
2 tablespoons L&B Yellow Mustard Seeds
2 tablespoons L&B Black Tellicherry Peppercorns
2 serrano peppers (optional)
6 cloves garlic, separated and paper removed
18 sprigs fresh dill
4 tablespoons L&B Pure Honey
2 tablespoons sea salt
2 cups white wine vinegar
2 cups water
EQUIPMENT NEEDED: 2 (1-quart) or 4 (1-pint) Mason jars with lids
Directions
  1. Wash 2 (1-quart) or 4 (1-pint) mason jars and lids in hot, soapy water; rinse and let air dry.
  2. Mix cut veggies in one bowl. Mix all dry spices in another small bowl.
  3. Split serrano peppers in half, so you have 4 pieces total.
  4. Tightly pack the cut vegetables into the mason jars.
  5. Divide the mixed spices, serrano peppers, garlic and dill between the jars, layering them with the veggies in such a way that they are evenly spread out among the jars.
  6. In a medium saucepan, heat honey, salt, vinegar and water to create a brine.
  7. Once boiling, pour the brine mixture into the jars (this works well in the sink).
  8. Place the lids on the jars and screw on the rings until they are tight.
  9. Let cool on the counter on a protective towel for a few hours and then transfer to the refrigerator. Leave 24 hours before tasting.
45 minutes
Prep Time
0 minutes
Cook Time
0
Servings

Directions

  1. Wash 2 (1-quart) or 4 (1-pint) mason jars and lids in hot, soapy water; rinse and let air dry.
  2. Mix cut veggies in one bowl. Mix all dry spices in another small bowl.
  3. Split serrano peppers in half, so you have 4 pieces total.
  4. Tightly pack the cut vegetables into the mason jars.
  5. Divide the mixed spices, serrano peppers, garlic and dill between the jars, layering them with the veggies in such a way that they are evenly spread out among the jars.
  6. In a medium saucepan, heat honey, salt, vinegar and water to create a brine.
  7. Once boiling, pour the brine mixture into the jars (this works well in the sink).
  8. Place the lids on the jars and screw on the rings until they are tight.
  9. Let cool on the counter on a protective towel for a few hours and then transfer to the refrigerator. Leave 24 hours before tasting.