1-1/8 oz. kosher salt (3 Tbs. Diamond Crystal or 2 Tbs. Morton)
8 cups of the following vegetables, in any combination you like-
Pickling cucumbers, such as Kirby, cut into spears
Green beans, ends trimmed
Celery, cut into 2-inch pieces
Carrots, peeled, halved lengthwise, and cut into 3 or 4 in pieces
Bell peppers, seeded and cut lengthwise into strips or crosswise into rings
Green tomatoes or tomatillos, quartered
1 1/4 cup chopped fresh dill
1/4 cup finely chopped garlic (about 8 large cloves)
Instructions
In a 2- to 3-quart nonreactive saucepan, bring the vinegar, spices, salt, and 3-1/4 cups water to a simmer over medium heat, stirring until the salt dissolves. Simmer over low heat for 5 to 7 minutes to meld the flavors. Let cool to room temperature, about 1 hour.
Pack the vegetables, dill, and garlic into two 1-quart jars or other sealable nonreactive container.
Cover the vegetables with the liquid. Let sit, uncovered, at room temperature for 2 hours to pickle the vegetables. Serve, or cover and refrigerate until ready to serve.
Make Ahead Tips
The pickles can be refrigerated, covered, for up to 3 weeks.
nutrition information (per serving)-
Size - Per 1/2 cup; Calories (kcal)- 25; Fat (g)- 0; Fat Calories (kcal)- 0; Saturated Fat (g)- 0; Protein (g)- 1; Monounsaturated Fat (g)- 0; Carbohydrates (g)- 5; Polyunsaturated Fat (g)- 0; Sodium (mg)- 120; Cholesterol (mg)- 0; Fiber (g)- 1;
Originally Submitted
6/8/2014
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