Chef notes
I love this recipe because it allows me to use whatever garden vegetables are ripe at the time. Plus, I get to enjoy them all year long and bring a bit of summer to those cold winter months.
Technique tip: Cut all of the vegetables the same size for even pickling.
Swap option: Use vegetables of similar firmness to ensure all the pickles are firm and crisp.
Ingredients
- 4 cups raw vegetables (like carrots, radish and/or beets), cut into 1-inch pieces
- 1 medium onion, cut into wedges (about 1 cup)
- 3 large cloves garlic, crushed
- 5 sprigs fresh thyme
- 2 cups white wine vinegar
- 1 cup water
- 1/2 cup brown sugar
- 1 cup sugar
- 1 tablespoon salt
- 2 tablespoons pickling spice
- 1/4 teaspoon crushed red pepper flakes
Preparation
1.Place assorted vegetables, onions, garlic and thyme in a ceramic or glass bowl. Set aside.
2.Combine vinegar, water, brown sugar, sugar, salt, pickling spice and red pepper flakes in a 1-quart stainless steel saucepan.
3.Place over medium heat and bring to a boil. Adjust to taste with additional sugar or salt.
4.Pour vinegar mixture over vegetables and lightly cover with plastic wrap, leaving one corner open as a vent.
5.Allow to cool, transfer to an airtight container and store in the refrigerator. These pickles will last up to 3 months.
