I have been having so much fun with this recipe and all the flavors you can create. It is so easy and the pickled vegetables taste so good on salads. I have done apple cider vinegar with turmeric and red pepper flakes. I have also done white vinegar with dill, celery seed and turmeric. It has all been so tasty and fun to incorporate into a variety of dishes. Definitely a recipe to repeat through out the summer.
- White, cider, white wine and rice vinegar are good choices. The flavors from balsamic or malt vinegar will be stronger but they can be used.
- Vegetables such as green beans, broccoli, asparagus, carrots and cauliflower can be boiled for 1 or 2 minutes and then quickly cooled in ice water to soften and preserve their color.
- Ideas for fresh seasonings: basil, cilantro, dill, garlic, ginger, green onion, hot or bell pepper, oregano, thyme
- Ideas for dry seasonings: bay leaves, celery seed, cumin seed, dill seed, dried chilis, peppercorns, pickling spice, turmeric
- 1 cup vinegar (see Notes)
- 1 cup water
- 1 Tablespoon salt
- 1 Tablespoon sugar (optional)
- 2 to 4 Tablespoons seasonings (see Notes)
- 3 1/2 to 4 cups fresh vegetables (cut to any size and shape)
- Wash hands with soap and water.
- In a medium saucepan, heat the vinegar, water, salt and sugar, if desired, until the mixture simmers. Stir until the salt and sugar are dissolved and remove pan from heat.
- Put seasonings in the bottom of 2 clean pint-sized jars or 1 quart jar. Add the prepared vegetables, packing pieces closely together. Leave about 1/2 inch space at the top of the jar.
- Fill the jars with the warm vinegar mixture to cover the vegetables. Close the jars with clean lids and refrigerate for 1 to 3 days to allow flavors to develop.
- Store jars only in the refrigerator. Use within 3 months.