How to Celebrate Everything by Jenny Rosenstrach

Author:Jenny Rosenstrach
Language: eng
Format: epub
Publisher: Random House Publishing Group
Published: 2016-09-19T16:00:00+00:00

DILL PICKLED VEGETABLES

Here is a version of the magical recipe Kendra showed up with. I promise, once you have a jar of these in the fridge you’ll find endless ways to use them. See this page for some suggestions.

MAKES SIX 20-OUNCE JARS

10 cups distilled white vinegar

15 cloves garlic, peeled and halved

9 cups water

¾ cup kosher salt

4 to 5 pounds pickling vegetables, such as kirby cucumbers, cauliflower, shredded red cabbage, carrots (sliced into coins), beets (peeled and sliced), green beans, wax beans, bean sprouts, bell peppers, radishes, ramps, chiles (such as Fresno or jalapeño)

⅓ cup peppercorns

6 dried mild chiles such as guajillo

1 bunch of fresh dill

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