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1 clove garlic, smashed
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1/2 teaspoon black peppercorns
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1/2 teaspoon mustard seeds
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1/4 teaspoon red pepper flakes (optional)
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Fresh dill sprigs or other fresh herbs
Step-by-Step Instructions
Step 1: Prepare the Vegetables
Wash all vegetables thoroughly. Trim ends, peel if desired, and cut into uniform shapes. Cucumbers can become spears or rounds. Carrots and green beans fit whole or cut into sticks. Cauliflower breaks into small florets. Red onions slice into thin half-moons. Pack the vegetables tightly into clean, sterilized pint jars, leaving one inch of headspace at the top.
Step 2: Add Flavorings
Distribute the garlic, peppercorns, mustard seeds, red pepper flakes, and fresh dill among the jars. Place them against the sides or between vegetable pieces so the brine can circulate around them.
Step 3: Make the Brine
In a small saucepan, combine the vinegar, water, sugar, and salt. Bring to a boil over medium-high heat, stirring until the sugar and salt completely dissolve. Remove from heat.
Step 4: Fill the Jars
Pour the hot brine over the vegetables in each jar, covering them completely. Leave one-half inch of headspace. Use a chopstick or butter knife to gently poke around the inside of the jar, releasing any trapped air bubbles. Wipe the rims clean with a damp paper towel. Seal tightly with lids.
Step 5: Cool and Refrigerate
Allow the jars to cool to room temperature on the counter, approximately one hour. Do not place hot jars directly into the refrigerator. Once cooled, transfer the jars to the refrigerator.
Step 6: Wait and Enjoy
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