Quick Pickled Vegetables
"Quick Pickled Vegetables- Beets, peppers, radishes, beans, fennel- a simple recipe for refrigerator pickles to help extend summer's bounty far into fall...."
INGREDIENTS
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Enough Fresh Raw Veggies to fill 2 Quart size mason Jars (about 5-6 cups)- beets, carrots, radishes, turnips, cucumbers, okra, green beans, asparagus, red onion, zucchini or summer squash, cauliflower florets, bell peppers, garlic scapes, fennel bulbs, ca
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1 tablespoons coriander seeds
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2 teaspoons fennel seeds
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1 teaspoons mustard seeds
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6- 10 cloves garlic- sliced thickly
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½ an onion sliced (optional)
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few sprigs fresh dill ( optional) or other herbs
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Other optional additions- whole cloves, dill seeds, whole allspice, fresh ginger slices, fresh chilies or chili flakes, celery seeds, peppercorns, cumin seeds, star anise, other fresh herbs.
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2 Cups vinegar- white, red wine, rice wine, apple cider (any of these, or a combination)
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2 Cups water
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2 Tablespoons kosher salt
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4-6 Tablespoons sugar ( sugar is added for flavor, so feel free to cut back you like)
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