Dill Pickled Root Vegetables Recipe
Ingredients:
For the vegetables:
– 4 medium carrots, peeled and cut into sticks
– 4 medium parsnips, peeled and cut into sticks
– 4 cloves garlic, whole
– 4 sprigs fresh dill
– 2 mason jars (16 oz each)
For the brine:
– 2 cups white vinegar
– 2 cups water
– 2 tablespoons kosher salt
– 2 tablespoons sugar
– 1 tablespoon black peppercorns
– 1 tablespoon mustard seeds
– 2 teaspoons coriander seeds
Instructions:
1. Prepare jars:
– Sterilize mason jars and lids
– Let cool completely
– Divide garlic between jars
2. Pack vegetables:
– Arrange carrots and parsnips vertically
– Add dill sprigs between vegetables
– Leave 1/2 inch headspace
3. Make brine:
– Combine all brine ingredients
– Bring to a boil
– Simmer for 2 minutes
– Let cool slightly
4. Fill jars:
– Pour hot brine over vegetables
– Remove air bubbles
– Wipe rims clean
– Secure lids tightly
5. Process:
– Let cool to room temperature
– Refrigerate for 24 hours
– Ready to eat after 3 days
– Keeps for 2 months refrigerated
Prep Time: 20 minutes | Cook Time: 10 minutes | Curing Time: 3 days | Makes: 2 (16 oz) jars
