Quick Pickled Vegetables

• Produce

  • 5 Carrots, large
  • 1 tbsp Coriander
  • 2 Cucumbers
  • 1 lb Green beans
  • 1/2 Red onion

• Baking & Spices

  • 1 tbsp Mustard seeds
  • 2 tbsp Peppercorns
  • 2 tbsp Sugar

• Oils & Vinegars

  • 1 cup Apple cider vinegar
  • 2 cups White vinegar

• Liquids

  • 4 cups Water

• Other

  • about 10 fresh dill sprigs (with 2 flowers - optional or 1½ tablespoons dried dill

Found on sweetphi.com

Ingredients

• 5 large carrots, cut into large matchsticks
• 1 lb green beans, ends removed
• 2 cucumbers, cut into large matchsticks
• ½ red onion, sliced
• 4 cups water
• 2 cups white vinegar
• 1 cup apple cider vinegar
• 2 tablespoons peppercorns
• 1 tablespoon mustard seeds
• 1 tablespoon coriander
• 2 tablespoons sugar
• about 10 fresh dill sprigs (with 2 flowers - optional) or 1½ tablespoons dried dill

Directions

• Start by blanching the carrots and green beans.
• Bring a pot of water to boil, add in cut carrots and green beans and cook for 3 minutes, then immediately run them under cold water and put ice cubes on top of them (you want them to stop cooking and be crunchy, not mushy).
• Arrange 6 clean mason jar on top of some paper towels and then tightly pack with the carrots, green beans, and onions.
• In a large pot bring water, vinegar, apple cider vinegar, peppercorns, mustard seeds, coriander, sugar and fresh dill to a boil. Remove from heat and let cool for 5 minutes, then ladle liquid evenly into the mason jars - fill the jars almost to the top, making sure to cover the vegetables with liquid.
• Put lids on and refrigerate for 24 hours and then enjoy!
• These quick pickled vegetables last in the refrigerator for 2 months (and probably longer, theyve just never lasted that long in our house!)