Is your garden booming? Making quick pickles is a low-pressure way to use up your bounty. Mix and match the vegetables as you see fit; just try to maintain a variety of textures and colors. Tip: After you finish a jar, use the leftover brine to make vinaigrette.

Jenni Ridall
EatingWell Magazine, April 2021

Gallery

Credit: Eva Kolenko

Recipe Summary

active:
25 mins
total:
9 hrs
Servings:
16
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Toast coriander and fennel seeds in a small skillet over medium-low heat, stirring often, until golden and fragrant, about 2 minutes. Transfer to a mortar and add peppercorns. Crush with a pestle until coarsely cracked. (Alternatively, use a spice grinder.)

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  • Combine vinegar, water and salt in a large saucepan. Bring to a boil over high heat. Remove from heat and whisk in honey and the spices.

  • Divide cauliflower, green beans, bell peppers, squash, carrots and chile between two 2-quart (or among four 1-quart) glass jars. Pour the warm brine over the vegetables to cover. Trim the vegetables, if necessary, so they are submerged in the brine. Let cool to room temperature, then cover and refrigerate for at least 8 hours or up to 3 weeks.

To make ahead

Refrigerate for up to 3 weeks.

Equipment

Mortar and pestle or spice grinder, two 2-qt. or four 1-qt. glass jars

Nutrition Facts

19 calories; sodium 124mg; carbohydrates 4g; dietary fiber 1g; protein 1g; sugars 2g; niacin equivalents 1mg; vitamin a iu 1717IU.
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