Farmer's Market Quick Pickle
Ingredients
2 1L Jars with sealable lids
 
3.5 lbs mixed vegetables* (approximately)
 
1.25 cups white vinegar
 
3.5 cups water
 
3 tbsp Windsor® Coarse Pickling Salt
 
1 tbsp mustard seed
 
1 tbsp coriander seeds
 
1 tbsp peppercorns (mixed)
 
4 bay leaves
 
6 sprigs fresh thyme
 
2 cloves garlic (thinly sliced)
 
hot peppers (optional)
 

 

Preparation
  1. Bring the water, vinegar and salt to a rolling boil and stir to dissolve the salt. Set aside to cool 10-15 minutes.
  2. Mix the spices together and divide evenly between the two jars.
  3. Tuck the vegetables, bay leaves, thyme sprigs, garlic and hot peppers if using.
  4. Pour brine over the vegetables, enough to submerge them, cover and let cool completely.
  5. Refrigerate overnight and up to 2 months.

Servings: 2 x 1L jars

Option: Add small fresh hot peppers for a spicier pickled mix

Tip: If you wish to store the pickles longer, follow a boil pickling method.

*Vegetable Suggestions: cauliflower, red, yellow or orange peppers, heirloom carrots, fennel.

Ingredients
2 1L Jars with sealable lids
 
3.5 lbs mixed vegetables* (approximately)
 
1.25 cups white vinegar
 
3.5 cups water
 
3 tbsp Windsor® Coarse Pickling Salt
 
1 tbsp mustard seed
 
1 tbsp coriander seeds
 
1 tbsp peppercorns (mixed)
 
4 bay leaves
 
6 sprigs fresh thyme
 
2 cloves garlic (thinly sliced)
 
hot peppers (optional)
 

 

Preparation
  1. Bring the water, vinegar and salt to a rolling boil and stir to dissolve the salt. Set aside to cool 10-15 minutes.
  2. Mix the spices together and divide evenly between the two jars.
  3. Tuck the vegetables, bay leaves, thyme sprigs, garlic and hot peppers if using.
  4. Pour brine over the vegetables, enough to submerge them, cover and let cool completely.
  5. Refrigerate overnight and up to 2 months.

Servings: 2 x 1L jars

Option: Add small fresh hot peppers for a spicier pickled mix

Tip: If you wish to store the pickles longer, follow a boil pickling method.

*Vegetable Suggestions: cauliflower, red, yellow or orange peppers, heirloom carrots, fennel.