44 OCTOBER 2014 MARIN
2 pounds assorted vegetables, such as cauliflower, green beans, fennel, peppers, carrots
8 garlic cloves, peeled
3 cups apple cider vinegar
3 cups water
¼ cup sugar
2 tablespoons kosher salt
2 teaspoons coriander seeds
2 teaspoons brown mustard seeds
2 teaspoons black peppercorns
2 bay leaves
Wash and trim the vegetables into spears or
bite-size pieces. Tightly pack them into heat-proof-glass jars. Add 1 to 2 dill sprigs to each
jar. Bring the brine ingredients to a boil, stirring
until the sugar and salt dissolve. Remove from
heat and pour the brine over the vegetables.
Cool to room temperature, then close the jars.
Refrigerate at least 24 hours and up to 1 week.
The flavors will develop with time. To serve,
remove from brine and arrange decoratively on
plates or in small bowls. Garnish with fresh dill.
Feel free to mix and match
your favorite vegetables for
pickling and try a variety
for a colorful presentation.
When using cucumbers and
zucchini, be sure to pre-salt
the pieces for 30 minutes,
then wipe off the excess
moisture before brining.