Easy Refrigerator Pickled Veggies

A vibrant mix of vegetables and colors and floating spices make these pickles irresistible! And they are so easy to make … you’re going to love them.

Recipe from my good friend Ann at The Fountain Avenue Kitchen

Jars like these that are packed full of a vibrant mix of vegetables and colors and floating spices intrigue me … entice me. I LOVE these kind of pickles! But plain old dill pickles bore me to tears.

Is it just me?  Why is that any pickled vegetables that are NOT cucumbers holds my interest so much more than just plain old dill pickles? Pickled carrots, cauliflower, green beans, peppers, onions … just about anything OTHER than cucumbers: you name it, I’m all over it. But a dill pickle? They just don’t have the same intrigue.

I don’t have anything against dill pickles. Or the people that love them. Dill pickles have earned their rightful place in the foodie world and they’re useful. On occasion I enjoy one. I sometimes even have a call to use a dill pickle in a recipe. Aaand I think the word “pickle” is one of the funniest words on the planet. But if offered a dill pickle, most of the time I don’t bother. Other people can take them. I’d rather leave them. For some reason, in my strange world of pickle-thought, dill pickles are only cool if they’re mixed in with other veggies.

Because in my jar of mixed pickled veggies, I did include cucumbers. Or actually, I used CUTE-cumbers. You know, those mini-English cucumbers that are so fun to munch on? I see a big pack of them at the store and then I buy them and a few days later they are all slimy in my fridge because I didn’t get to them fast enough. Yeah, those. Well, did you know if you make them into PICKLES they last longer? Yeah. True story. A little bit of vinegar magic.

If you don’t have any fresh dill, don’t fret. A bit of dried dill does actually work! The little green flecks look so pretty floating around in the jar with the peppercorns and the mustard and coriander seeds.

Easy Refrigerator Pickled Veggies

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 2 quarts of pickles 1x

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Ingredients

Scale 1x2x3x

• Roughly 2 lb. mixed veggies (I used mini-cucumbers, cauliflower florets, carrots, sweet pepper, and daikon radishes)
• For spicy pickles: add some jalapeño, Serrano, or other hot peppers

Spices:

• 6–8 sprigs fresh dill (or 1 teaspoon dried dill)
• 1 teaspoon celery seeds
• 1 teaspoon coriander seeds
• 1 teaspoon mustard seeds
• 1 teaspoon black peppercorns

For the brine:

• 4 cups water
• 8 cloves garlic, peeled whole
• 2 cups distilled vinegar
• 2 – 4 Tablespoons sugar (use more or less to taste)
• 2 tablespoons canning and pickling salt

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Instructions

1. Clean the veggies and pack them as tightly as you can into 2 quart jars. Add the spices to the jars, splitting them evenly between jars (1/2 teaspoon per jar).
2. In a medium saucepan, bring the water to a boil, then reduce to a simmer and add the whole garlic cloves and simmer for 5 minutes. Add the rest of the brine ingredients and cook over medium heat until the sugar and salt dissolve. Remove the garlic cloves and pack them in the jars with the rest of the veggies.
3. Let the brine cool to 180 – 185 degrees so it is still warm but not boiling hot. Pour into the jars to fill them. Cover and gently tip over and back a few times to fully disseminate the spices. Let them cool, then store the jars in the fridge at least overnight.

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Notes

The brine is reusable! I stuffed more fresh veggies in my jar when it started to feel empty and the new pickles were even more crunchy than the first batch. The flavor continues to develop over days as the veggies soak in the brine. Pickles will keep for at least a month or two or maybe even longer.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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