Print

Tangy Pickled Vegetables

Yum

Ingredients

• 1 - 32 ounce glass jar
• 2 tablespoons, plus 1 teaspoon pickling spice
• 4 cloves of garlic, peeled and smashed
• 1/2 teaspoon crushed red pepper flakes
• 2 cups sliced perian cucumbers, cut into 1 inch rounds
• 3/4 cup of celery, cut into 1 inch pieces
• 1/2 baby carrots, cut into 1 inch pieces or in half
• 4 sprigs of fresh dill
• 2 cups water
• 2 tablespoons white vinegar
• 1 tablespoon pickling or kosher salt

Instructions

1. Place pickling spice, garlic and red pepper flakes in jar.
2. Add cucumbers, celery and carrots and two of the dill sprigs.
3. In medium container, stir together the water, vinegar and salt until the salt is completely dissolved.
4. Pour water mixture into jar.
5. Add remaining dill.
6. Lightly place lid on top of jar but do not close. Put on plate or a matt and set on counter. After 24 hours close lid tightly. Let brine for 3 to 4 days.
7. After 3 to 4 days , place jar in refrigerator. Let set in refrigerator 24 hours and enjoy.

Notes