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Overnight Pickled Vegetables - Perfectly pickled vegetables, great for eating alone or garnishing your Bloody Mary!
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Overnight Pickled Vegetables

Perfectly pickled vegetables, great for eating alone or garnishing your Bloody Mary!
Servings 1
Calories 1515kcal
Author Sara

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
  • ¾ 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: 1515kcal | Carbohydrates: 316g | Protein: 57g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Sodium: 15214mg | Sugar: 211g