Serve alongside Deviled Ham Terrine, or add to your favorite martini or Bloody Mary. Make extra as a takeaway for your guests. Pickles may seem summery, but you can enjoy them using seasonal fall and winter produce.
2 cups apple cider vinegar
2/3 cup sugar
1/4 cup kosher salt
3 garlic cloves
1 teaspoon mustard seeds
1 teaspoon fennel seeds
1 teaspoon black peppercorns
1/2 teaspoon dried crushed red pepper
8 cups assorted cut vegetables
How to Make It
Bring first 8 ingredients and 2 1/2 cups water to a boil in a large nonaluminum saucepan over medium-high heat, stirring until sugar is dissolved; boil 1 minute. Let stand 30 minutes.
Meanwhile, cook vegetables, in batches, in boiling water to cover 1 to 2 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain.
Transfer vegetables to a large bowl or 2 1/2-qt. container. Pour vinegar mixture over vegetables. Let stand 1 hour. Cover and chill 1 day before serving. Store in an airtight container in refrigerator up to 1 week.
Perfect for Pickling: cauliflower florets, Swiss chard stalks, carrot sticks, sliced parsnips, halved Brussels sprouts, radishes, sliced fennel, green beans, bell pepper rings.
This was easy to make and really delicious. It looks pretty too. I used carrots, celery, snow peas, mini red and yellow peppers and cauliflower. Nice tasty snack to take with you. I'll be making this again.