EASY QUICK PICKLES
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450 g baby carrots (about 2 bunches), green stems trimmed to ½ inch, peeled, and halved lengthwise
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450 g chillies cut in circles
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450 g zucchini (about 4), quartered lengthwise, then halved crosswise
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350 g cauliflower, cut into 1-inch florets
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350 g green beans, stem ends trimmed
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For the brine:
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1 tablespoon brown mustard seeds
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1 teaspoon whole black peppercorns
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1¼ cups cider vinegar
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¾ cup water
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¼ cup granulated sugar
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2 tablespoons kosher salt
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1 bay leaf
Pack your vegetable of choice tightly in a glass jar, leaving about ½ inch of room at the top. Set aside.
Make the brine:
Toast the mustard seeds and peppercorns in a small saucepan over medium heat until fragrant, about 2 minutes.
Add the remaining ingredients and stir until the sugar and salt have dissolved.
Bring to a boil.
Immediately pour the brine into the jar, making sure to cover the vegetables completely.
Allow the mixture to cool to room temperature, about 1 hour.
Seal the jar with a tightfitting lid and shake or rotate it to evenly distribute the brine and spices.
Store in the refrigerator for at least 1 day and preferably 1 week before using.
The pickles can be kept in die refrigerator for 1 month.
Recipe posted by and photo: Louisa Hollenbach