Pickled Vegetables

3.7

(49)

2 Reviews

Updated on April 1, 2021

The same brine and spices are used for the cucumber, carrot, and beet variations, so it's easy to make a batch of pickled vegetables or just one kind—or one of each for a large crowd.

Ingredients

For the Pickling Spices (Makes Enough for 1 Version)

1 teaspoon whole black peppercorns
1 teaspoon whole coriander seeds
4 fresh bay leaves

For the Pickling Brine (Makes Enough for 1 Version)

2 cups white vinegar
2 cups water
2 tablespoons sugar
Coarse salt

For Cucumber Variation (Makes 3 Quarts)

3 pounds Kirby cucumbers, trimmed and sliced into ⅛-inch-thick rounds or ½-inch-thick spears
Coarse salt
6 garlic cloves
9 dill sprigs

For Carrot Variation (Makes 2 Quarts)

8 bunches (3 pounds) small carrots with stems, peeled, stems trimmed
4 serrano or jalapeno chiles
6 garlic cloves

For Beet Variation (Makes 2 1/2 Quarts)

12 medium red or golden beets (2 ¾ pounds), trimmed and scrubbed well
1 piece ginger (1 ½ inches), peeled and sliced ⅛ inch thick
4 strips orange peel (4 inches each), preferably organic, washed well
1 habanero chile, thinly sliced

Directions

To make the cucumber variation: Wash and sterilize 3 quart-size jars. Toss cucumbers with 3 tablespoons salt, and place in a colander set over a bowl. Refrigerate for 1 to 2 hours. Drain, rinse, and drain again. Divide cucumbers, garlic, and dill among jars. Divide pickling spices (recipe above) among jars. Bring pickling brine ingredients (recipe above) and 2 teaspoons salt to a boil in a medium saucepan, and pour over cucumbers. Let stand until cool. Cover, and refrigerate.
To make the carrot variation: Wash and sterilize 2 quart-size jars. Bring pickling brine ingredients (recipe above) and 1 tablespoon plus 1 1/2 teaspoons salt to a boil in a medium saucepan. Add carrots, and return to a boil. Divide carrots with liquid evenly between jars. Cut about a 2-inch slit into side of each chile. Divide chiles, garlic, and pickling spices (recipe above) evenly between jars. Let stand until cool. Cover, and refrigerate.
To make the beet variation: Wash and sterilize 2 quart-size jars and 1 half-quart-size jar. Preheat oven to 450 degrees. Wrap beets in parchment-lined foil. Bake until tender, about 1 hour. Let cool slightly, then rub off skins; discard. Cut beets into 3/4-inch-thick wedges, and divide evenly among jars. Divide ginger slices, orange peels, chile slices, and pickling spices (recipe above) evenly between jars. Bring pickling brine ingredients (recipe above) and 1 tablespoon plus 1 1/2 teaspoons salt to a boil in a medium saucepan, and pour over beets. Let stand until cool. Cover, and refrigerate.

Cook's Notes

Storage: Pickles can be kept, refrigerated, for up to 1 month.