Chef Michael’s Recipe of the Week: Pickled Vegetables

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!