Description
These Sweet and Spicy Quick Pickled Veggies are the perfect zesty snack or accompaniment to your spring grilled meals. Plus, no cooking required!
Ingredients
- 2 quarts Vegetables, Sized To Fit Jars (I Used A Mix Of Green Beans, Carrots, And Persian Cucumber)
- 3 Tablespoons Kosher Salt
- 2 Tablespoons Sugar
- 1-¼ cup Distilled White Vinegar
- 2 Tablespoons Coriander Seeds
- 1 Tablespoon Peppercorns
- 6 cloves (large) Garlic, Halved
- 2 cups Water
- 4 To 6 Dried Whole Chilies (I Used Arbol)
- 10 sprigs Dill
Preparation
Pack vegetables into 2 clean 1-quart glass jars.
In a bowl, combine salt, sugar, vinegar, coriander, peppercorns, and garlic. Whisk until the salt and sugar dissolve. Add the water and pour the brine over the vegetables. Tuck the chiles and dill between the vegetables. Tightly close the jars and refrigerate overnight or for up to 1 month. Alternatively, you could follow proper canning procedures to preserve them.
Recipe adapted from Food and Wine.
