This is a favorite summer treat. When I think of pickles, I think of day long cooking and kitchen disaster! If you’ve ever wanted to dip your toe in the pickling pond, this is the way to do it – it’s easy and the result is nearly immediate. This will become a favorite go-to summer tradition – I promise! Here I’ve used gorgeous cucumbers, carrots, jalapeños, green beans, peppers, okra, ramps, shallots and cauliflower, to name a few. This dish was a natural and is one of my favorite summer creations. It’s vegan, whole30, gluten-free, and paleo, but on top of all that, its scrumptious and soul-satisfying. The brilliant thing is you can use any vegetables that you love to pickle. Use what I suggested, or try some new ones. We used a combination of celery seed, coriander, mustard seed and peppercorns, but there are so many ways to vary this and make it your own. Rather than rigid recipes, I like to provide guidelines and ideas to take and transform in your kitchen. I have never met a recipe that I don’t end up changing and I hope you do the same with mine. This was inspired by Ted Allen’s In The Kitchen (which, by the way, is a much loved book for me). I love to double or triple this recipe and have pickles to enjoy for months. They’re good two hours after you make them, and even better three days later. We enjoy them for everyday snacks. An absolute must-do. Produce provided by Melissa’s Produce.
- 10 cloves garlic
- 2 cups white vinegar
- 6 teaspoons kosher salt
- Bunch of fresh dill sprigs
- 1 teaspoon celery seed
- 3/4 teaspoon coriander seed
- 1 teaspoon mustard seed
- 1 teaspoon peppercorns (black, pink or mixed)
- Kirby cucumbers, quartered or halved
- Carrots, peeled and cut into strips or halved lengthwise
- French green beans
- Red peppers
- Chilis, or jalapeños
- Mason Jars
Create a brine by bringing 4 cups of water to a boil, reduce the heat so the water simmers and add the garlic and cook for 5 minutes. Then add the vinegar and salt and raise the heat to a boil, stirring until the salt dissolves. Remove from heat.
In mason jars, place a few sprigs of dill in each. Divide the seeds and peppercorns between the jars. Place the garlic from the brine into each jar. Pack the jars with the vegetables like a Christmas Stocking. I make a game by moving, adding, cutting and stuffing to try and get something in every crevice of the jar.
Bring the brine back to a boil and pour it over the vegetables, being sure to cover completely, let cool and refrigerate.