Quick Pickled Late Summer Veggies
Recipe by Educational Chef Chef Mercedes Melendez
Demonstrated at East Atlanta Village Farmers Market on October 12, 2017
- One bunch yardlong beans, cut into two inch sections (can substitute three cups of any other variety of green bean)
- One bunch carrots halved or quartered and cut into two inch sections (or about two cups)
- Two cloves garlic smashed and minced
- Three sweet peppers diced or sliced
- One cup cherry tomatoes halved
- One bunch fresh dill (about half a cup)
- One small seeded hot pepper (optional)
- Two and a half cups apple cider vinegar
- One cup filtered water
- Two teaspoons sea salt
- One teaspoon dill seed
- One teaspoon garlic powder
- One teaspoon dried dill
- One teaspoon mustard seed
- Half teaspoon ground black pepper
- Half teaspoon onion powder
- One quarter teaspoon turmeric
- One quarter teaspoon sugar
- In a medium sized saucepan, bring vinegar, water, salt, and spices to a boil. Add garlic, peppers, carrots, and green beans, reduce to a simmer.
- Simmer, covered, for ten to fifteen minutes.
- Add tomatoes to the pot and mix thoroughly.
- Line a large glass heatproof jar or ceramic container with fresh dill.
- Using a ladle or tongs, carefully transfer the vegetables from the pot to the container. Cover and let rest for an hour and enjoy!
- Will keep for about a week in the fridge.