Sweet Pickled Garden Vegetables
I love the pickled vegetables. This recipe comes from The New Polish Cuisine by Chef Michael J. Baruch and it is in the savory salad section.
- 2 lbs assorted fresh vegetables, such as Kirby cucumbers, baby carrots, celery, cauliflower, red peppers, and pearl onions
- 2 1/2 cups water, cooled
- 1/4 cup cider vinegar
- 1/4 cup sugar
- 1 1/2 teaspoons sea salt
- 1 teaspoon pickling spices
- 1 teaspoon whole black peppercorn
- 8 sprigs fresh dill
Using a glass bowl combine water, vinegar, sugar, sea salt, pickling spice, and peppercorns until well mixed.
Wash and dry vegetables, than cut into florets. In another glass bowl place the vegetables and dill, then pour all the brine over them.
Cover with plastic wrap and refrigerate for 3 to 4 days before serving.