Bring the last of late summer’s produce into early fall with these homemade Late Harvest Pickles.
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
- In 2 (1-quart) Mason jars, evenly divide vegetables and dill.
- 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.
- Carefully pour cooled vinegar mixture over vegetables in jars to cover. Seal jars, and refrigerate for 24 hours or up to 1 month.
