2 months 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


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


  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 two mason jars.
  5. 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.
  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. Let cool on
    the counter on a protective towel for a few hours and then transfer to the
    refrigerator. Leave 24 hours before tasting.
Pickled Veggies