recipe 
yields
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
Ingredients
steps
“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.”
- 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.
- Remove pot from heat and add vegetables and dill.
- Stir and let chill.
Date Published: 09.04.15
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- from Chef Shelley Cooper of TerraMae Appalachian Bistro, Chattanooga, Tennessee
