4 years ago
Pickled Refrigerator Veggies
These
pickled veggies make a flavor-packed snack – and they last up to three months
in the refrigerator.
Makes 2 quarts
Preparation time: 45 minutes
Ingredients
- 2 cups
thick-sliced or 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 Lunds & Byerlys Coriander Seeds - 2
tablespoons Lunds & Byerlys Yellow Mustard Seeds - 2
tablespoons Lunds & Byerlys Whole Peppercorns - 2 serrano
peppers (optional) - 6 cloves
garlic, separated and paper removed - 18 sprigs
fresh dill - 4
tablespoons Lunds & Byerlys Honey - 2
tablespoons Lunds & Byerlys Sea Salt - 2 cups
white wine vinegar - 2 cups
water
Directions
- Wash
2 (1-quart) or 4 (1-pint) mason jars and lids in hot, soapy water; rinse and
let air dry. - Mix
cut veggies in one bowl. Mix all dry spices in another small bowl. - Split
serrano peppers in half, so you have 4 pieces total. - Tightly
pack the cut vegetables into the two mason jars. - Divide
the mixed spices, serrano peppers, garlic and dill between the two jars,
layering them with the veggies in such a way that they are evenly spread out
among the jars. - In
a medium saucepan, heat honey, salt, vinegar and water to create a brine. - Once
boiling, pour the brine mixture into the jars (this works well in the sink). - Place
the lids on the jars and screw on the rings until they are tight. Let cool on
the counter on a protective towel for a few hours and then transfer to the
refrigerator. Leave 24 hours before tasting.