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Pickled Vegetables

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Small baby vegetables can be pickled whole, like okra, tiny cucumbers, baby squash, sugar snap peas, baby carrots, and baby beets and will be best after 24 hours pickling time. Otherwise, cut larger veggies ¼ to ½ inch strips on a bias and they will be ready by the time they chill, usually 2-3 hours.



  • 1 pint water
  • ¼ cup cider or wine vinegar
  • ½ cup sugar. I use brown sugar for the flavor, but white will work nicely as well
  • 3 Tbsp. kosher salt
  • ¼ cup pickling spices


3 pounds fresh vegetables

2 cloves minced garlic

1 bunch dill, stems removed and roughly chopped.



  • Cut veggies. Mix with garlic and dill.
  • Pack veggies tightly into a plastic or glass container.
  • Mix brine ingredients in non-reactive saucepan such as stainless steel. Bring to boil and simmer 10 minutes. Strain over veggies without letting it cool.
  • Place plastic wrap over surface and lightly press. Allow to cool at room temperature for 30 minutes, then chill. Store in the refrigerator.

Note: These pickles will be best in the first 2 days, after which they will soften over time. If you want to keep them crisp longer you can add calcium carbonate, which is available from canning supply stores online. Follow the manufacturer’s recommendations for quantity.