Late Harvest Pickles
 
Makes about 2 quarts
Ingredients
  • 4 ounces fresh whole green beans, trimmed
  • 1½ cups sliced cucumber
  • 2 cups carrot sticks (3x½ inch)
  • 1 cup sliced yellow onion
  • 1 cup cherry tomatoes
  • 1 orange or yellow bell pepper, cut into 3x¼-inch strips
  • 6 fresh dill sprigs
  • 2 cloves garlic, sliced
  • 3 cups water
  • 2 cups distilled white vinegar
  • ¼ cup kosher salt
  • 3 tablespoons sugar
  • 1 tablespoon yellow mustard seed
  • ¼ teaspoon crushed red pepper
Instructions
  1. In 2 (1-quart) Mason jars, evenly divide vegetables and dill.
  2. In a medium stainless steel saucepan, add add garlic, 3 cups water, vinegar, salt, sugar, mustard seed, and red pepper, and garlic; bring to a boil over medium heat, stirring occasionally. Remove from heat, and let cool to room temperature.
  3. Carefully pour cooled vinegar mixture over vegetables in jars to cover. Seal jars, and refrigerate for 24 hours or up to 1 month.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/late-harvest-pickles/