Pickled Refrigerator Veggies
December 11, 2023
These pickled veggies make a flavor-packed snack – and they last up to three months in the refrigerator.
YIELD
2 quarts
PREP TIME
45 min
Ingredients
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2cups thick-sliced or baby cucumbers
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1 ½cups carrots, cut into sticks or rounds
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2cups separated/cut small cauliflower florets
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1 ½cups red or orange bell peppers, cut into chunks
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1tablespoon Lunds & Byerlys Coriander Seeds
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2tablespoons Lunds & Byerlys Yellow Mustard Seeds
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2tablespoons Lunds & Byerlys Whole Peppercorns
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2serrano peppers (optional)
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6cloves garlic, separated and paper removed
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18sprigs fresh dill
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4tablespoons Lunds & Byerlys Honey
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2tablespoons Lunds & Byerlys Sea Salt
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2cups white wine vinegar
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2cups water
Directions
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1
Wash 2 (1-quart) or 4 (1-pint) mason jars and lids in hot, soapy water; rinse and let air dry.
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2
Mix cut veggies in one bowl. Mix all dry spices in another small bowl.
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3
Split serrano peppers in half, so you have 4 pieces total.
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4
Tightly pack the cut vegetables into the two mason jars.
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5
Divide the mixed spices, serrano peppers, garlic and dill between the two jars, layering them with the veggies in such a way that they are evenly spread out among the jars.
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6
In a medium saucepan, heat honey, salt, vinegar and water to create a brine.
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7
Once boiling, pour the brine mixture into the jars (this works well in the sink).
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8
Place the lids on the jars and screw on the rings until they are tight. Let cool on the counter on a protective towel for a few hours and then transfer to the refrigerator. Leave 24 hours before tasting.