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Quick Winter Pickled Veggies

Photo: Beth Dreiling Hontzas; Styling: Mindi Shapiro Levine
Prep time 35 mins
Total time 2 hrs, 5 mins
Chill time 24 hrs
Yield Makes about 8 cups
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. 

Ingredients

  • 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

  1. 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.

  2. 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.

  3. 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.

  4. Perfect for Pickling: cauliflower florets, Swiss chard stalks, carrot sticks, sliced parsnips, halved Brussels sprouts, radishes, sliced fennel, green beans, bell pepper rings.