A mix of colorful vegetables makes bright, beautiful pickles.
Serve these easy pickles alongside roast chicken and potato salad for a delicious summer al fresco dinner. Use a mix of vegetables to complement the traditional cucumber. Carrots, green beans, and okra add extra color.
- 1 cucumber
- 1 red onion, halved and thinly sliced
- 8 cups assorted cut vegetables (such as carrots, cauliflower florets, green beans, wax beans, and small okra)
- 6 cups distilled white vinegar
- 2 cups sugar
- ¾ cup kosher salt
- 1 large garlic clove, cut into slivers
- 1 teaspoon mustard seeds
- 1 teaspoon coriander seeds
- 1 teaspoon white peppercorns
- 4 small red chili peppers
- Prepare an ice-water bath by filling a large bowl with ice and water. Remove alternating stripes of peel from the cucumbers. Thinly slice and set aside.
- Bring a large pot of salted water to a rolling boil over high heat. Place the 8 cups of vegetables in the boiling water and let cook until vibrant in color but still firm, 1–2 minutes. Drain well in a colander, and then set the colander in the ice-water bath (to set the color and stop the cooking), making sure the vegetables are submerged. Drain well. Set aside.
- Place half the red onion, garlic, mustard seeds, coriander seeds and peppercorns in the bottom of a large, sealable, non-reactive bowl or jar. Transfer the blanched vegetables to the jar, layering to alternate the color and texture. Layer in remaining onion, cucumber and peppers.
- Combine the vinegar, sugar, and salt in a large non-reactive saucepan over medium-high heat. Cook until the mixture comes to just under a boil. Pour mixture directly over vegetables and spices. Depending on the size of the container and the size of the vegetables you may not use all of the vinegar.
- Allow the mixture to cool to room temperature. Cover or seal and store refrigerated, stirring occasionally, for at least 48 hours. Serve well chilled.
*This recipe comes to us from Edible Atlanta.