Homemade vegetable pickles
3
Points®
Total Time
8 hr 20 min
Prep
15 min
Cook
5 min
Serves
12
Difficulty
Moderate
Don’t be intimidated by making pickles. If you can trim and chop vegetables and boil a brine, you can make these refrigerator pickled vegetables. They are ideal if you’re short on time—they take less than 30 minutes of prep time. Then just let them chill in the refrigerator for a day, and you’ll have pickled vegetables on hand for snacking or cooking. They are meant for short-term consumption and should be eaten over the course of a week or so. What’s more, you can use whatever vegetables you have around your kitchen: a lone carrot, a half a head of cabbage, leftover asparagus, and beyond.
Ingredients
Uncooked string beans
½ pound(s), trimmed
Carrots
5 medium, cut into sticks
Radishes
12 medium, halved
Distilled white vinegar
2½ cup(s)
Water
1½ cup(s)
Sugar
½ cup(s)
Pickling spice
¼ cup(s)
Kosher salt
2 Tbsp
Garlic
2 clove(s), peeled and halved (optional)
