Photo by Grant Dotson

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10–12 servings

  • 2 cups rice wine vinegar
  • 2 cups apple cider vinegar
  • 2 tablespoons sugar
  • tablespoon kosher salt
  • 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


“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.”


  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.
  • from Chef Shelley Cooper of TerraMae Appalachian Bistro, Chattanooga, Tennessee

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