Nothing beats the the crisp crunch of a pickled vegetable. The sour vinegar and salty dill develop into a flavor bomb. From the side of sandwich to a bloody Mary, pickled vegetables are a great way to preserve vegetables.
Basics Pickle Brine
Let’s start with the basic pickle brine.
- 1 pound of vegetables
- 1 cup apple cider or white vinegar
- 1 cup filtered water
- 2 tablespoons kosher salt
- 4 garlic cloves, peeled and smashed
- 4 sprigs of dill
- 2 teaspoons black peppercorns
- 1 teaspoon coriander
- 1 teaspoon mustard seed
- 1 teaspoon red chili flakes
- 1 jalapeno cut into rings (optional for added heat)
Wash two pint jars with warm soapy water and rinse thoroughly. Wash and chop your vegetables (green beans should be trimmed, carrots should be peeled, cucumbers should be trimmed). Divide the dill, garlic, red chili flakes, and jalapeno (if using) between the two jars. Add in the chopped vegetables.
Make the brine. Bring the vinegar, water, and salt to a boil. Allow to boil until salt dissolves. Pour over the vegetables, leaving about a 1/2 inch gap. Seal the jars. Cool and refrigerate. Allow to sit for at least 48 hours prior to enjoying.
Serve the pickles on burgers, sides of sandwiches, or with bloody Mary’s.
xo love kim