DIY Quick Pickled Garden Vegetables in Glass Hexagon Jars

Ingredients:

• 1 cup green beans, trimmed
• 1 cup carrots, peeled and cut into spears
• 1 cup cauliflower florets
• 1 cup white vinegar
• 1 cup water
• 2 tbsp granulated sugar
• 1 tbsp kosher salt
• 1 tsp mustard seed
• 1 tsp coriander seed
• 1/2 tsp black peppercorns
• 2 cloves garlic, smashed
• 2 sprigs fresh dill
• 9 oz Clear Glass Hexagon Jar w/ Gold Lug Cap

Instructions:

• Pack the Jar: Layer green beans, carrots, and cauliflower into your SKS hexagon jar with the garlic and dill, packed snugly.
• Make the Brine: Combine vinegar, water, sugar, salt, mustard seed, coriander seed, and peppercorns in a saucepan. Bring to a boil, stirring until dissolved.
• Pour and Seal: Pour the hot brine over the vegetables to just below the rim. Cool slightly, then seal.
• Chill and Wait: Refrigerate at least 24 hours before eating. Flavor improves over the next few days.

A Quick Note: These are quick refrigerator pickles, not shelf-stable canned pickles. Keep refrigerated and use within about a month.

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A Note About Our Glass Jars
* As always, you should test your containers with product for compatibility. We do not imply these containers are fit for any particular use. The suggestions, recommendations, ideas, recipes, information and advice on this page are to be employed and used at your own risk. SKS has not made any independent research or studies into the reliability, suitability, fitness, completeness, safety, accuracy or legality of this information and SKS makes no warranties about the fitness, safety, advisability, accuracy, suitability or legality of the contents. SKS will not be liable for any losses and damages arising from the use of the contents hereof.