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A great alternative recipe to the daunting canning process of traditional pickles!

Serves

2 QUARTS

Prep time

20 MINUTES

Cook time

5 MINUTES

INGREDIENTS

  • 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 chili flakes (optional)​
  • 2 cups white or apple cider vinegar​
  • 2 cups water​
  • 2 tablespoons kosher salt​
  • 6 tablespoons pure maple sugar​

INSTRUCTIONS

  1. Depending on which vegetables you choose: wash, peel, slice, quarter or keep whole.
  2. Divide the veggies and the spices evenly between your two jars and set aside.
  3. Bring the water, vinegar, salt and maple sugar to a boil in a small pot, stirring occasionally until sugar is dissolved.
  4. Using a funnel, carefully pour the pickling juice into the jars, making sure the liquid is at least a 1/2 inch over the top of the veggies.
  5. Once cool, place in the refrigerator to “marinate” for a minimum of 6-8 hours (the longer the better). Keeps up to two weeks.

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