Sweet Pickled Garden Vegetables
Ready In: 30 mins
Yields: 1 quart
Ingredients
- 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
- 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.
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