Ingredients
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2 cups raw vegetables (such as sliced carrots cut on an angle, halved grape tomatoes, trimmed green beans, cucumber spears, sliced bell peppers, etc.)
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1 tbsp salt
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1 cup distilled white vinegar
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1/2 cup sugar
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1 tsp mustard seeds
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1 tsp whole black peppercorns
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4 cloves garlic, smashed
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1/2 cup fresh dill leaves
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2 wide-mouth pint jars
Steps
1
To a large bowl, add the vegetables and salt, tossing to coat. To a medium pot, add the vinegar, 1 cup water, sugar, mustard seeds, and peppercorns. Heat mixture to a boil on high. Reduce to a simmer and cook 5 min., stirring occasionally. Remove from heat and let cool slightly.
2
Divide the garlic and dill between each pint jar. Divide vegetables between the jars and pour vinegar mixture evenly over them, making sure vegetables are fully submerged. Seal the jars and refrigerate overnight. Refrigerated pickles will keep for up to 3 weeks.
