Overnight Pickled Vegetables
Perfectly pickled vegetables, great for eating alone or garnishing your Bloody Mary!
- Yield: 1 1x
Ingredients
- 10 green beans, ends trimmed
- 10 asparagus spears, trimmed
- 4 carrots, sliced at an angle
- 4 cauliflower chunks, cut into smaller pieces
- 2 cups distilled vinegar
- 1 cup water
- 3/4 cup sugar
- 2 tablespoons kosher salt
- 4 garlic cloves, peeled
- 2 fresh dill sprigs
- 1 tablespoon black peppercorns
- 1 tablespoon whole coriander seeds
- 1 tablespoon celery seeds
- 1 tablespoon mustard seeds
- 1 teaspoon red pepper flakes
Instructions
- Place two of the garlic cloves and 1 dill sprig at the bottom of a quart mason jar.
- Pack the jar tightly with the vegetables.
- Place the remaining garlic cloves and dill sprig at the top of the jar. Set aside.
- In a small saucepan, bring the rest of the ingredients to a boil. Reduce the heat and simmer for 10 minutes.
- Remove from heat.
- Add brine to completely cover the vegetables and lid and band the jar.
- Refrigerate overnight.
Notes
- Recipe makes 1 quart jar of vegetables. Vegetables will keep for a couple weeks and become more flavorful over time.
Nutrition
- Calories: 1515
- Sugar: 211
- Sodium: 15214
- Fat: 13
- Saturated Fat: 2
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 316
- Protein: 57
- Cholesterol: 0
Find it online: https://bitzngiggles.com/overnight-pickled-vegetables/