Well, the farmers’ market is done, and our garden is gone. But, I was able to stock up the last few weeks, and with the remaining beautiful summer veggies, I made a big jar of pickled vegetables. Though I’ll list what all I put into it, it really is just up to personal preference and what is available. I made sure to let mine “pickle” in the fridge for at least 5 days before I started eating on them, and they should last for about a month.
- 1/4 head cauliflower, chopped small
- 1/2 cup green beans, trimmed and cut in half
- 1/2 cup zucchini, chopped into small pieces
- 1 red bell pepper, chopped
- 3 sweet peppers, chopped
- 5 radishes, quartered
- 3 whole garlic cloves, 2 minced, 1 cut in half
- 1 tablespoon black pepper corns
- 1/2 tablespoon coriander seeds
- 1/2 tablespoon cumin seeds
- white vinegar (enough to fill half of the jar you are using) – I used a quart sized jar
- 2/3 cup sugar (if using a quart)
- 3 tablespoons salt
Add enough vinegar to jar you are using to reach halfway. Fill up remaining area in jar with water. Pour into a medium-sized saucepan and add sugar and salt and bring to a boil.
In the meantime, add peppercorns, coriander, cumin, and garlic to jar. Add all vegetables. Pour vinegar mixture over and seal. Let “pickle” in fridge for at least 5 days, and will keep for about a month in the fridge.