1/2 Photos of Pickled Harvest
Hope Rock's Note:
Preserving the life of our garden vegetables
My Private Note
Units: US | Metric
- 1Prepare fresh Garden Vegetables.
- 2Wash & peel cucumbers and slice in 1" circles.
- 3Place cucumbers in a large bowl with cold water and lemon juice to prevent browning and to preserve the crispy bite to the vegetable.
- 4Wash carrots and trim edges, place in same lemon water.
- 5Wash & peel red onion, cut into half moon slices and set in lemon water.
- 6Peel 10 garlic cloves and set aside (these will cook in pickling mixture).
- 7Prepare the Pickling mixture.
- 8Pour the following ingredients in a large sauce pan/pot.
- 9Vinegar, coriander seed, celery seed, pepper, Kosher Salt, Sugar, and garlic cloves. Heat to a slow simmer stirring frequently until sugars and salt dissolve.
- 10Strain the pickling mixture to remove seeds, etc. Be sure to remove and keep Garlic cloves (these will be added to jars).
- 11Begin to fill 16oz mason jars. Add a sprig of fresh dill into each jar.
- 12Drain the lemon Juice from the vegetable bowl and begin to pack the mason jars with the cucumbers, carrots, onions and garlic.
- 13Once vegetables are packed tightly into all the jars pour the pickling mixture into each jar until well filled.
- 14Tightly Close each jar. Date and store in a cool dry place or in the refrigerator. Give it a week or more. The longer it pickles the better they taste.
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Nutritional Facts for Pickled Harvest
Serving Size: 1 (145 g)
Servings Per Recipe: 24
- Amount Per Serving
- % Daily Value
- Calories 67.7
- Calories from Fat 3
- Total Fat 0.3 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 1763.4 mg
- Total Carbohydrate 14.8 g
- Dietary Fiber 1.4 g
- Sugars 10.8 g
- Protein 0.9 g
The following items or measurements are not included: