Easy Quick Pickles
- 1 pound baby carrots (about 2 bunches), green stems trimmed to 1/2 inch, peeled, and halved lengthwise
- 1 pound medium Kirby cucumbers (about 4), quartered lengthwise
- 1 pound medium zucchini (about 4), quartered lengthwise, then halved crosswise
- 12 ounces cauliflower (about 1/2 medium head), cut into 1-inch florets
- 12 ounces green beans, stem ends trimmed
- 12 ounces okra
- 1 tablespoon brown mustard seeds
- 1 teaspoon whole black peppercorns
- 1 1/4 cups cider vinegar
- 3/4 cup water
- 1/4 cup granulated sugar
- 2 tablespoons kosher salt
- 1 bay leaf
- This recipe is vegan (some ingredients require vegan-safe brands)
- This recipe is gluten-free
- Produce
- 1 pound baby carrots (2 bunches)
- 1 pound medium kirby cucumbers, medium (4)
- 1 pound medium zucchini, medium (4)
- 12 ounces cauliflower (1/2 medium head)
- Bay leaf (1)
- Green beans (12 ounces)
- Okra (12 ounces)
- Condiments
- Cider vinegar (1 1/4 cups)
- Cooking & Baking
Granulated sugar (1/4 cup)- Kosher salt (2 tablespoons)
- Mustard seeds, brown (1 tablespoon)
- Peppercorns, whole black (1 teaspoon)
- Drinks
- Water (3/4 cup)
Preparation
Read recipe preparation on chow.com
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Recipe Stats
Published July 26, 2012 (6 months ago).
37 people saved this recipe.
