Quick Pickled Vegetables
By Jenny Breen
- 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 black peppercorns, mustard seed, dill seed, whole coriander or celery seed)
- 2 Tablespoons fresh thyme, dill or rosemary
- 1 cup vinegar (white, apple cider, rice vineagar, etc. or any combination)
- ¼ – ½ cup water
- ¼ cup sugar (optional)
Blanch vegetables in boiling water for about 1 minute, until brightly colored, then chill immediately. Transfer the blanched vegetables and garlic to a clean jars (or other heat-prooof 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.