Super Quick Dill Pickles

Recipe by Carolynn Ladd
Demonstrated at East Atlanta Village Farmers Market on July 13, 2017

Ingredients

• 1 tablespoon coriander seeds
• 2 teaspoons fennel seeds
• 1 teaspoon mustard seeds
• 6–10 cloves garlic- sliced thickly
• few sprigs fresh herbs like dill
• Other optional additions- whole cloves, dill seeds, whole allspice, fresh ginger slices, fresh chilies or chili flakes, celery seeds, peppercorns, cumin seeds, star anise, fresh herbs.
• Your choice of fresh, raw veggies: beets, carrots, radishes, turnips, cucumbers, okra, green beans, asparagus, red onion, zucchini, summer squash, cauliflower florets, bell peppers, fennel bulbs
  • Enough to fill 2 Quart size mason jars, about 6 cups

Pickling Liquid:

• 2 Cups vinegar- white, red wine, rice wine, apple cider
• 2 Cups water
• 2 Tablespoons kosher salt
• 4-6 Tablespoons sugar

 Directions

1. Prep your veggies. Wash them well and slice, quarter, or cut into spears, or leave whole ( like with green beans, asparagus, okra etc).
2. Bring the water, vinegar, salt and sugar to a boil in a small pot, and in the mean time pack the jars.
3. In two quart size mason jars, divide the garlic and whole spices. Begin adding the veggies.
4. Using a funnel, carefully pour the hot liquid into the jars, making sure to submerge all the veggies, pressing down on them with the end of a wooden spoon. Make sure the liquid completely covers the veggies leaving at least a half inch of room between the liquid and lid.
5. Cover and let sit on the counter to cool, when cool place in the fridge.
6. These will taste good after 3-5 hours, but much better after a couple days. Keeps up to three week

Our At-Market Educational chef demos are made possible by Les Dames d’Escoffier International – Atlanta Chapter and Piedmont Healthcare.