Mixed Vegetable Pickles
There aren’t many recipes as versatile as the quick pickle. This sweet-and-sour pickle brine can be used to pickle a wide variety of in-season vegetables, from cucumbers to radishes, carrots to onions. Have some produce in your refrigerator that’s a little past its prime? Pickling is a quick and easy way to preserve it!
Adapted from Southern Living’s Little Jars, Big Flavors
- Enough mixed vegetables to fill your pint jar, sliced thin Try cucumbers, radishes, turnips, carrots, kohlrabi and/or summer squash
- 2 Tbsp Pickling salt, divided
- 2 dill sprigs
- 1/2 cup Apple cider vinegar
- 2 Tbsp Sugar
- 1 Tbsp Lemon juice
- 1/2 tsp Dill seed
- Wash vegetables. If using cucumbers and/or squash, slice thin and toss in a colander in the sink with 1 Tbsp salt. Allow to drain 30 minutes. This will remove excess moisture from the cucumbers and squash, which would otherwise dilute your pickle brine. Slice remaining vegetables thin and combine with drained cucumber and/or squash.
- Place dill sprigs in your clean pint jar. Pack vegetables in the jar, leaving 1/2" headspace.
- Bring vinegar, sugar, 1 Tbsp salt, lemon juice, dill seed, and 1 cup water to a boil over medium-high heat, stirring until sugar and salt dissolve. Pour hot pickling liquid over vegetables to cover. Apply lid to jar. Chill 24 hours before serving. Store in refrigerator up to 3 weeks.