Recipe: Quick Pickled Late Summer Veggies

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

  1. 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.
  2. Simmer, covered, for ten to fifteen minutes.
  3. Add tomatoes to the pot and mix thoroughly.
  4. Line a large glass heatproof jar or ceramic container with fresh dill.
  5. Using a ladle or tongs, carefully transfer the vegetables from the pot to the container. Cover and let rest for an hour and enjoy!
  6. Will keep for about a week in the fridge.

Educational chef demonstrations made possible by Piedmont Healthcare and Les Dames d’Escoffier Atlanta.



Community Farmers Markets