Recipe and Styling by Libbie Summers
Photography by Chia Chong
Simple. Stunning. Summer.
Farm Stand Refrigerator Pickled Vegetables
Ingredients:
- 3 cups apple cider vinegar
- 2 cups water
- ¼ cup turbinado sugar
- 2 teaspoons salt
- 2 bay leaves
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 2 cups baby carrots, roughly chopped
- 1 head of cauliflower, broken into small pieces
- 1 small bunch dill, torn into large pieces
Directions:
In a stockpot over medium-high heat, add the vinegar, water, sugar, salt, peppercorns, mustard seed and bay leaf. Bring to a boil and stir frequently until the sugar dissolves. Add the carrots and cauliflower and reduce heat to simmer. Simmer until vegetables are tender (approximately 10 minutes). Remove from heat and allow to cool completely. Stir in the dill. Transfer mixture to sterilized jars with tight fitting lids and refrigerate until ready to serve. Drain before serving.
Serves: 6
Prep Time: 20 minutes
Cook Time: 20 minutes
Difficulty: Crazy Easy
Make these pickled vegetables today to top a delicious “Revival Dog” recipe we’ll share next Wednesday!
Libbie’s Food Styling Props: Image #1, styled on a wooden table painted a sunflower yellow and then rubbed with a light blue piece of chalk. Canning jar is Weck from one of my favorite online stores, Kaufmann Mercantile; The acrylic spoon is from one of my favorite stores EVER, Star Provisions. Image #2, styled on the same table without being rubbed with blue chalk. Vintage jars from Habersham Antiques Market; Orange bakers twine from The Twinery; Custom labels made by the uber talented Katie Brooks.
Other Pickle Recipes from Salted and Styled:
Farm Stand Refrigerator Pickled Vegetables
Green Grass Refrigerator Pickles
Hot Peppered Pickled Pig’s Feet
Pickled Loquats
