Dill Pickle Brined Vegetables

Dill Pickle Brined Vegetables are a delicious and healthy appetizer that will leave your taste buds craving for more. This dish is perfect for those who love the tangy and sour taste of pickles. The recipe is easy to follow and requires only a few ingredients.

Ingredients:

- 1 cup of water
- 1 cup of white vinegar
- 1/4 cup of kosher salt
- 1 tablespoon of sugar
- 1 tablespoon of dill seeds
- 1 tablespoon of black peppercorns
- 1 bay leaf
- 2 cloves of garlic, minced
- Assorted vegetables (carrots, cucumbers, radishes, cauliflower, etc.)

Serving: 4

Cooking Tips:

- Use fresh and firm vegetables for the best results.
- Make sure to sterilize your jars before using them to store the pickled vegetables.
- Let the vegetables sit in the brine for at least 24 hours before serving.

Cooking Process:

1. In a large pot, combine water, vinegar, salt, sugar, dill seeds, black peppercorns, bay leaf, and minced garlic. Bring to a boil and stir until the salt and sugar dissolve.
2. Remove from heat and let the brine cool to room temperature.
3. Cut the vegetables into bite-sized pieces and pack them tightly into sterilized jars.
4. Pour the cooled brine over the vegetables, making sure they are completely covered.
5. Seal the jars and let them sit at room temperature for 24 hours.
6. Store the pickled vegetables in the refrigerator for up to 2 weeks.
Appearance and Taste:
Dill Pickle Brined Vegetables are a colorful and vibrant dish that will add a pop of color to any table. The vegetables are crisp and tangy, with a hint of sweetness from the sugar. The dill and garlic add a savory flavor that complements the sourness of the brine. This dish is perfect as an appetizer or as a side dish for any meal.
Type: Pickled Vegetables
Main Ingredients: Vinegar, Dill Seeds, Vegetables