RECIPE

Quick-Pickled Fall Vegetables

Name: Quick-Pickled Fall Vegetables
Cook time: 2 h
Yield: 5 jars

Recipe Created For

4.7 L Oval Dutch Oven

Main Course

Vegetables

Cook Time

Over 2 hours

Serving Size

5 jars

Cook Mode

INGREDIENTS

Pickling Brine

6 cups water
6 cups white vinegar or rice vinegar (or a mixture of both)
¾ cup kosher salt
½ cup sugar
½ large bunch dill (or a bunch of thyme or rosemary)
10 bay leaves
5 garlic cloves, peeled and halved
5 tbsp mustard seeds (or other spices such as caraway seeds, coriander seeds, pickling spice mix, etc.)
2 ½ tbsp black peppercorns
Red pepper flakes, to taste (optional)
Strips of lemon zest, to taste (optional)

Ingredients of your choice

Lebanese cucumbers, ends trimmed, quartered or sliced lengthwise
Radishes, halved lengthwise or thinly sliced
Raw beets, peeled and very thinly sliced or cooked beets, cut into wedges
Daikon, peeled and thinly sliced into rounds
Shallots or red onions, cut into thin wedges lengthwise or sliced into rounds
Green or yellow beans, trimmed and blanched
Carrots, halved lengthwise or sliced with a vegetable peeler into long ribbons
Jalapeños or other chili peppers, sliced into rounds
Fennel, cut into thin wedges
Cauliflower, cut into small florets
Mini bell peppers, halved and seeded
Hard boiled eggs, peeled

EQUIPMENT

INGREDIENTS

Pickling Brine

6 cups water
6 cups white vinegar or rice vinegar (or a mixture of both)
¾ cup kosher salt
½ cup sugar
½ large bunch dill (or a bunch of thyme or rosemary)
10 bay leaves
5 garlic cloves, peeled and halved
5 tbsp mustard seeds (or other spices such as caraway seeds, coriander seeds, pickling spice mix, etc.)
2 ½ tbsp black peppercorns
Red pepper flakes, to taste (optional)
Strips of lemon zest, to taste (optional)

Ingredients of your choice

Lebanese cucumbers, ends trimmed, quartered or sliced lengthwise
Radishes, halved lengthwise or thinly sliced
Raw beets, peeled and very thinly sliced or cooked beets, cut into wedges
Daikon, peeled and thinly sliced into rounds
Shallots or red onions, cut into thin wedges lengthwise or sliced into rounds
Green or yellow beans, trimmed and blanched
Carrots, halved lengthwise or sliced with a vegetable peeler into long ribbons
Jalapeños or other chili peppers, sliced into rounds
Fennel, cut into thin wedges
Cauliflower, cut into small florets
Mini bell peppers, halved and seeded
Hard boiled eggs, peeled

EQUIPMENT

INSTRUCTIONS

Wash all fresh ingredients thoroughly and remove any damaged or bruised parts. Make sure all cooking utensils and jars are thoroughly cleaned.

In a 4.7 L Oval Dutch Oven, bring the water, vinegar, salt and sugar to a boil, stirring occasionally to make sure the salt and sugar have completely dissolved. Remove from the heat and cover with the lid.

Divide the dill, bay leaves, garlic, spices and lemon zest (if using) among five 3-cup glass jars (wide-mouth jars will make this task easier).

Using Revolution^®Locking Tong, fill each jar with an ingredient of your choice, making sure to leave about 1 inch of free space at the top of each jar (you may need to cut your ingredients to fit).

Using a Revolution^®Ladle, spoon the hot brine into the jars, making sure your ingredients are completely submerged and leaving ½ inch of free space at the top of each jar. Cover with the lids and let cool to room temperature, about 1 hour 30 minutes. Refrigerate the jars. Leave your ingredients to pickle 24 to 48 hours before tasting (some ingredients need a longer time to develop flavour).

The quick pickles will last in the refrigerator for up to 2 weeks.