This week, Chef Michael and the Kitchen Crew share our pickled vegetables recipe! With warm weather arriving, pickles would be a perfect accompaniment to bar-be-ques! Enjoy! Remember to wash your hands!
Pickled vegetables
- 1 cucumber chopped
- 2 sticks celery chopped
- 1 bell pepper chopped
- 2 cups water
- 1/3 cup vinegar
- 1 clove garlic
- 3 sprigs dill
- 1 tablespoon pickling spice (if you have) or 3 bay leaves
- 1.5 ounce kosher salt
Place vegetables, dill, and garlic in a container. In a pot over high heat, add water, salt, vinegar, and spices. If you like pickles sweeter add a couple of tablespoons of sugar or honey. Bring to a boil and let boil for about 5 minutes. Turn off the heat and pour mixture over the vegetables. Cover the container and place it in the fridge for at least a day. Enjoy!
