Quick Pickled Vegetables

Enough Fresh Raw Veggies to fill 2 Quart size mason Jars (about 5 to 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, cabbage, rainbow chard stems

1 tablespoons coriander seeds

2 teaspoons fennel seeds

1 teaspoons mustard seeds

6 to 10 cloves garlic- sliced thickly

½ an onion sliced (optional)

few sprigs fresh dill ( optional) or other herbs

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.

subheading: Pickling liquid:

2 Cups vinegar- white, red wine, rice wine, apple cider (any of these, or a combination)

2 Cups water

2 Tablespoons kosher salt

4 to 6 Tablespoons sugar ( sugar is added for flavor, so feel free to cut back you like)

Directions at feastingathome.com

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