Basic Pickled Vegetables
About this Recipe
These housemade pickles are deliciously tangy and can be made with any fresh summer vegetable.
Basic Pickled Vegetables
Directions
- In a pot bring water, vinegar and salt to a boil.
- Divide vegetables, spices, garlic and peppers evenly in three sterilized containers (mason jars work best even if not completely canning).
- Fill Jars with boiling vinegar water leaving some space at the top (about ½ in). From this point you can choose to can or put in fridge and use within two weeks.
Ingredients
- 3 bay leaves
- 3 tbsp. black pepper, whole
- 6 tbsp. dill, seeds
- 3 tbsp. mustard seeds, brown
- 3 tbsp. mustard seeds, yellow
- 3 lbs. Peak Fresh Produce® Cucumber(s), or other vegetables, such as okra or green beans
- 9 Peak Fresh Produce® Garlic, Clove(s), crushed
- 3 tbsp. salt, kosher
- 6 cups water
- 2-3 cups West Creek® Vinegar, White, Distilled