Recipe by lauralie41
I love the pickled vegetables from the grocery store and this recipe sounds even better. This recipe comes from The New Polish Cuisine by Chef Michael J. Baruch and it is in the savory salad section.
Top Review by Chef Kate
This is another recipe where I went back and forth--4*/5*--I finally decided 5* because my reservations involved my particular preferences. But these pickles were all that Lori promised--after marinating, they were still crisp and retained their individual flavor. They were a little sweeter than I would choose, but after all, they were sweet pickles. I added one little hot pepper and a few cloves of garlic. For my taste, when I do these again (and I will) I will use a little less water, a little more vinegar, yet another chili pepper and I will cut the baby carrots into even smaller pieces. The best were the cucumbers and the chunks of celery--still crispy but delightfully piquant. What was most surprising about this recipe was that even after extra time in the marinade, the vegetables were still crisp and maintained individual flavor.
- 2 lbs assorted fresh vegetables, such as Kirby cucumbers, baby carrots, celery, cauliflower, red peppers, and pearl onions
- 2 1⁄2 cups water, cooled
- 1⁄4 cup cider vinegar
- 1⁄4 cup sugar
- 1 1⁄2 teaspoons sea salt
- 1 teaspoon pickling spices
- 1 teaspoon whole black peppercorn
- 8 sprigs fresh dill
Directions See How It's Made
- Using a glass bowl combine water, vinegar, sugar, sea salt, pickling spice, and peppercorns until well mixed.
- Wash and dry vegetables, than cut into florets. In another glass bowl place the vegetables and dill, then pour all the brine over them.
- Cover with plastic wrap and refrigerate for 3 to 4 days before serving.