After you read this post, I may be your new best friend. Pickling vegetables and waiting for weeks for it to be ready is for the birds! Who has time for that? Not me, and surely not you either! I have the simplest recipe that you can use with any veggie of your choosing. We have tried this recipe with many different veggies and our favorites have turned out to be carrots, green beans, and cauliflower. Nice sturdy vegetables that take on the flavors but don't get soggy. Let's get started!
In a medium saucepan, bring water, Apple Cider Vinegar and distilled white vinegar to a boil. Take off stove and let cool to room temperature. In the meantime, tightly pack a 1.5 or 2 quart mason jar with your desired vegetable or mixture of vegetables. Add in mustard seed, dill weed or Dill Vitality, and minced garlic. Once liquid has cooled, pour over vegetables and seal. Marinate in fridge for a minimum of 24 hours. Enjoy! Note: we've also done this with shredded red cabbage, but we eliminate the mustard seed, dill and minced garlic. We like ours very tangy, but if this is too much for you, adjust the vinegar to water ratio. You may like to use more water and less vinegar. Tweak it to fit your taste!