Mill City Cooks

Quick Pickled Vegetables

By: Market Chef Jenny Breen

Ingredients

  • About 3 cups vegetables; trimmed, peeled and sliced if necessary (asparagus, zucchini, carrot, onion, cucumber, beets, etc.)
  • 3 garlic cloves, peeled
  • ½ Tablespoon spice seeds (such as mustard, dill, coriander or celery)
  • 2 Tablespoons fresh thyme, dill or rosemary
  • 1 cup vinegar
  • ¼ – ½ cup water
  • ¼  cup sugar

Method

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.