Recipe: Dill Pickled Vegetables
Pickling vegetables is a great way to preserve and get the benefits from fermented food. Good bacteria changes a cucumber into a pickle, and other vegetables can be pickled too. My boys love dill picked beans and carrots.
2 cups of water
2 1/2 cups of distilled white vinegar
3 cloves of garlic
1/4 cup salt
1 tsp dry dill
Sterilize jars and lids by boiling in hot water or steaming for 10 minutes. Pack jars with fresh dill sprig and vegetable of choice (onions, cauliflower, asparagus, cucumber, beans, carrots, zucchini). Make sure they are packed tight, so the vegetables don't float to the top and risk being exposed to the air gap at the top of the jar. Bring brine to a boil and add to jars (1/8 of an inch from the top). Your pickled vegetables should be ready in 4-6 weeks. Make sure you place them in a cool, dark place.