Traditional Garden Pickles
These pickles are gorgeous layered into a quart-size canning jar, though a glass bowl or plastic storage container will suffice. You can use black peppercorns only, but a variety of colors looks very nice (available in our Spice aisle.) Red wine vinegar gives a pink tint to the mix while white wine vinegar shows off the colors of the vegetables.
Nutrition
Calories: 60 kcalCarbohydrates: 11 gProtein: 4 gSodium: 190 mgFiber: 7 gIron: 10 mg
Ingredients
- 1 cup plus 2 Tbsp. red or white wine vinegar
- 1 cup plus 2 Tbsp. water
- 4 tsp. sugar
- 1½ tsp. kosher salt
- ½ cup thinly sliced red onion
- 1 cup cut green beans
- 1 cup cauliflower florets
- 1/4 cup basil leaves
- 3 cloves garlic peeled
- 1 tsp. peppercorns preferably mixed (black, pink, green, white)
- 1 dried chile de arbol pepper otional
- 1 cup thin red bell pepper strips about1/2 bell pepper
Instructions
- Note: White wine vinegar may be substituted for red wine vinegar. 1 dried chile de arbol pepper is optional.
- 1. In a medium saucepan, heat vinegar, water, sugar, and salt over high heat. Bring to a boil. Stir to dissolve sugar and salt.
- 2. In a 1-quart container layer vegetables and seasonings in this order: red onions, green beans, cauliflower, basil, garlic, peppercorns, chile de arbol pepper (if using), and red bell peppers.
- 3. Pour hot brine over vegetables.
- 4. Let pickles cool to room temperature about 2 hours. Cover and refrigerate for 1 day to develop full flavor.
- Source: Hannaford fresh Magazine, September - October 2008