Pickled Vegetables: Pick a Peck

July is National Pickle Month, did you know that? There’s some logic to it, given that mid-summer produce is abundant, ripe, and flavorful and pickling allows you to capture the goodness, can it, and save it for later when fresh veggies are a bit scarcer. ​

I like making refrigerator pickles which do not receive the full canning treatment to become shelf-stable. These babies come together quickly and will last for weeks chilled in the fridge. Almost any vegetable can be pickled. I like to browse the farmers market and then pickle a mix. OMG so good!

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Printable Recipe- Garden Vegetable Pickles
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Tina’s Garden Vegetable Pickles
Recipe source: Nancy Silverton’s Sandwich Book
Yield: about 2 ½ cups

INGREDIENTS:

• 1 tbsp. mustard seeds
• 1 tsp. fennel seeds
• 1 tsp. black peppercorns
• 4 whole dried red chiles
• 2 bay leaves
• 3 cups water
• 1 cup champagne vinegar or white wine vinegar
• 2 3-inch sprigs fresh thyme
• 3 tbsp. Kosher salt
• 3 garlic cloves, peeled and thinly sliced
• 2 or 3 shallots, peeled and cut into quarters with the root end intact
• 4 cauliflower florets (about 4 ounces) sliced into ¼-inch-thick slices
• 2 medium carrots (about 4 ounces) peeled and sliced on the extreme bias into ¼-inch-thick slices 
• 1 small fennel bulb (about 4 ounces) outer stalks removed, sliced length-wise into 1/8-inch-thick slices
• 1 celery stalk, peeled and sliced on the extreme bias into ¼-inch-thick slices
• 1 small red or yellow bell pepper, sliced into ¼-inch-thick slices

 
DIRECTIONS:

• In a medium skillet over medium-high heat, toast the mustard seeds, fennel seeds, peppercorns, chiles and bay leaves for 2-3 minutes, until the spices begin to release their aromas.
• Place the above ingredients along with the water, vinegar, thyme, salt and garlic in a medium saucepan over high heat, and bring to a boil. Reduce the heat to low, and simmer for 15 minutes.
• Remove the pan from the heat and stir in the shallots, cauliflower, carrots, fennel, celery and bell pepper.
• Allow the mixture to cool, and pour it into a jar or bowl.
• Refrigerate the pickles for at least 24 hours.