The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newlsetter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

House Pickles

Ingredients

2 cups rice wine vinegar

2 cups apple cider vinegar

2 tablespoons sugar

1 tablespoon kosher salt

1 tablespoon coriander seed

1 tablespoon fennel seed

1 tablespoon celery seed

1 tablespoon caraway seed

1 tablespoon mustard seed

6 cloves garlic, peeled

2 carrots, peeled and cut into spears

¼ cup baby turnips, halved

¼ cup radishes, halved

¼ cup green beans, picked

1 green tomato, cut into 12 chunks

1 cucumber, cut into spears

2 jalapeño peppers, quartered

1 cup dill, roughly chopped

Directions

[quote] “These are delicious warm or cold. The veggies used are seasonal; I typically throw everything I can get my hands on into the mix. Just remember to put the densest veggies in the pickling liquid first, as they will take the longest.” [/quote]
  1. In large stockpot set over medium heat, combine vinegars with sugar, kosher salt, coriander seed, fennel seed, celery seed, caraway seed, mustard seed, and garlic. Bring to a boil.
  2. Remove pot from heat and add vegetables and dill.
  3. Stir and let chill.
Print Recipe