A great alternative recipe to the daunting canning process of traditional pickles!
- Approx. 6 cups of fresh vegetables: cucumbers, onions, fennel, beets, carrots, asparagus, summer squash, etc.
- 2 tablespoons coriander seeds
- 6 whole cloves
- 2 teaspoons each of: mustard seed, whole peppercorns and all-spice berries
- 4 cloves garlic, sliced or crushed
- 6 sprigs of fresh dill
- 2 teaspoons of whole peppercorns
- 1/2 teaspoon of red chilli flakes (optional)
- 2 cups white or apple cider vinegar
- 2 cups water
- 2 tablespoons kosher salt
- 6 tablespoons pure maple sugar
- Depending on which vegetables you choose: wash, peel, slice, quarter or keep whole.
- Divide the veggies and the spices evenly between your two jars and set aside.
- Bring the water, vinegar, salt and maple sugar to a boil in a small pot, stirring occationally till sugar is dissolved.
- Using a funnel, carefully pour the pickling juice into the jars, making sure the liquid is at least a ½ inch over the top of the veggies.
- Once cool, place in the refridgerator to “marinate” for a minimum of 6-8 hours (the longer the better). Keeps up to two weeks.