Recipe information
Yield
makes 2 quarts
Ingredients
2 small pickling cucumbers, left whole
1 large carrot, thickly sliced
1 small cauliflower, separated into florets
1 sweet green pepper, seeded, cored, and thickly sliced
1/2 pound small white turnips, peeled and quartered
3 cloves garlic
1/2 raw beet, peeled and cut into medium-sized pieces (optional)
1 or 2 small dried chili peppers
A few sprigs of fresh dill and 2 teaspoons dill seed
3 cups water
1 cup white-wine vinegar
4 tablespoons salt
Preparation
Step 1
Wash and prepare the vegetables and pack them tightly in glass jars with the garlic cloves, beet, chili peppers, and dill divided between them.
Step 2
Boil the water, vinegar, and salt and pour over the vegetables. Prepare and add more liquid if this is not enough to cover them. Seal tightly, and store in a warm place. The pickle should be ready in about 2 weeks, and keeps 2 months if stored in the refrigerator. The vegetables will be soft and mellow, and tinted pink by the beet. The beet can be omitted if you prefer the vegetables in their natural colors.
