As a fan of all things pickled, I have always wanted to pickle my own vegetables. I always pushed it off because it seemed like such a hassle and an all day project. Well, I finally took the plunge and I wish I had tried it sooner.
It was so easy, and they were probably the best pickled vegetables I have ever eaten! I just threw a bunch of ingredients into a big pot, let everything boil, and poured it all into two jars.
These pickled vegetables have a lot of flavor from whole garlic cloves, onions, and orange slices! The orange gives it a fresh and light taste. My mouth is watering, I can use some right about now…
- Two 24oz jars
- 1 teaspoon mustard seeds
- 5 garlic cloves, peeled
- 2 cups apple cider vinegar
- ½ yellow onion, thinly sliced
- ½ cup granulated sugar
- 2 tablespoons kosher salt
- 1 teaspoon black peppercorns
- 2 orange slices, with peel on
- 1 bay leaf
- 1 cup water
- 1 handful of string beans, cleaned and stems removed
- 3 mini cucumbers, cleaned and quartered lengthwise
- 3 carrots, peeled and cut into 1-1½ inches in size
- 1 small head of cauliflower, cleaned and cut into 1-1½ inches in size
- 2 bunches fresh dill
- In a large pot over a medium-low flame, toast the mustard seeds, swirling the pan around until the seeds are fragrant and very lightly browned, about 2 minutes.
- Turn the flame up to medium-high and add the garlic, vinegar, onion, sugar, salt, peppercorns, orange slices, bay leaf and water. Bring to a boil.
- In the meantime, pack the string beans, cucumbers, carrots and cauliflower into each jar, making sure to evenly distribute them between both jars. Place 1 bunch of dill in each jar.
- Once the vinegar mixture comes to a boil, carefully pour the hot liquid over the vegetables, making sure there is garlic, onion, and an orange slice in each jar. Cover both jars, let cool to room temperature, and refrigerate for at least 2 days before tasting. The vegetables will keep for up to two weeks in the refrigerator.