Mill City Cooks

Pickled Vegetables

by Market Chef Jenny Breen
About 3 cups vegetables, trimmed, peeled and sliced if necessary (asparagus, zucchini, carrot, onion, cucumber, beet etc)
3 garlic cloves, peeled
½  tablespoon spice seeds (such as mustard, dill, coriander or celery)
2 T.fresh thyme, dill or rosemary
1 cup vinegar
¼ – ½ cup water
¼  cup sugar

Blanch vegetables in boiling water for about 1 minute, until brightly colored, then chill immediately. Transfer the blanched vegetables and garlic to a clean jar (or jars, or other sealable containers), top with spices and herbs and set aside.

Combine remaining ingredients in a large sauce-pan over medium heat. Cook until the mixture comes to just under a boil. Pour mixture directly over vegetables and seasonings. Allow to cool to room temperature, cover and refrigerate. Store refrigerated for at least 48 hours and for up to 1 month.

Rosé and Raspberry beets variation (From Cooking Light magazine, June 2013):


1# beets
1 T. black peppercorns
4 thyme sprigs
1 ½ cup raspberries
1 ½ cup dry rosé wine
¾ cup sugar
1/3 cup red wine vinegar
2 teaspoons salt

Roast whole beets in 425-degree oven and peel and cut into 1 inch wedges, or peel and cut before roasting.  Let cool

Place beets in glass jar or bowl with peppercorns and thyme

Combine remaining ingredients in saucepan.  Bring to simmer, cook 4 minutes stirring occasionally until sugar dissolves and raspberries begin to break down.  Strain raspberry mixture through a sieve over a bowl and discard solids.

Pour hot liquid over beets.  Cover and chill at least 8 hours.