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Traditional Garden Pickles
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Traditional Garden Pickles
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  Print Recipe

Ingredients:
................................................
Servings:
about
scaling
Cook Time:
 30 minutes
Prep Time:
 30 minutes
Cook Method:
 stovetop
Cook Temp:
 high
Directions:
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These pickles are gorgeous layered into a quart-size canning jar, though a glass bowl or plastic storage container will suffice. You can use black peppercorns only, but a variety of colors looks very nice (available in our Spice aisle.) Red wine vinegar gives a pink tint to the mix while white wine vinegar shows off the colors of the vegetables.

Note: White wine vinegar may be substituted for red wine vinegar. 1 dried chile de arbol pepper is optional.

1. In a medium saucepan, heat vinegar, water, sugar, and salt over high heat. Bring to a boil. Stir to dissolve sugar and salt.
2. In a 1-quart container layer vegetables and seasonings in this order: red onions, green beans, cauliflower, basil, garlic, peppercorns, chile de arbol pepper (if using), and red bell peppers.
3. Pour hot brine over vegetables.
4. Let pickles cool to room temperature about 2 hours. Cover and refrigerate for 1 day to develop full flavor.

Recipe courtesy of Hannaford fresh September-October 2008.
1 cup Red wine vinegar
2 Tbs Water
4 tsp Sugar
1 1/2 tsp Kosher salt
1/2 cup thinly sliced red onion
1 cup Fresh cut snap green beans
8 oz Fresh cauliflower, florets
2 oz Fresh basil leaves
3 ea Fresh garlic cloves, peeled
1 tsp black peppercorns
1 cup Medium red bell pepper, thinly sliced


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