Pickled vegetables will be the perfect accompaniment to any summer barbecue or picnic. Pickling can be a useful, tasty solution for using up your homegrown produce.
15 mins + 1 hour
How to do it
450 gram vegetables, such as mini cucumbers, fennel, carrots, beets or green beans
5 dl white, champagne or rice vinegar
3 dl water
4 teaspoons sugar
1 teaspoon salt
3-4 sprigs fresh dill
1 teaspoon coriander seeds
1 teaspoon mustard seeds
1 teaspoon black peppercorns
Cut vegetables as desired, then tightly pack into 5 dl- size mason jars.
Combine vinegar, water, sugar, salt, dill, coriander and mustard seeds and peppercorns in a medium saucepan.
Bring to a simmer over medium-high heat, about 4 minutes.
Pour the brine over the vegetables.
Let cool to room temperature, about 1 hour.
Refrigerate for at least 24 hours before serving.