Pickled Vegetables

Everybody Likes Sandwiches (great blog name, btw, because who doesn't like sandwiches) recently had a post about making refrigerator pickles. It immediately took my mind back to a recipe for pickled vegetables that I haven't made in a very long time.

Refrigerator pickles are one of those things that you don't normally make, but when you do, you remember how tasty they can be. This recipe was originally from Alton Brown, but of course I've made some changes. I think you'll find these tangy pickles just as addictive as I do. It's also going to help with some of that produce bounty that the end of summer brings.



Pickled Vegetables
1/2 red onion, chopped
1 kirby cucumber, 1/4" slices
8 oz baby carrots, cut in halves
4 cloves garlic, cut in halves
1 cup water
1/2 c white vinegar
1/2 c sugar
1 1/2 tbsp sea salt
1 tsp yellow mustard seeds
1/8 tsp turmeric
1 tsp celery seeds
1 tsp pickling spices
1 tsp peppercorns

Layer onion, cucumber, carrots, and garlic cloves in a large jar. Combine remaining ingredients in a small saucepan. Bring to a boil and simmer for 4 minutes. Slowly pour liquid over vegetables, filling to the top of the jar. Allow to cool, then top jar off with any remaining liquid. Refrigerate at least overnight before digging in (if you can).