🥕🌿 Dill Pickled Root Vegetables Recipe 🌿🥕
A quick pickling technique to turn fresh garden carrots and parsnips into crunchy, aromatic jars of preserved goodness! Perfect for snacking, salads, or garnishing dishes. 🌟✨
Ingredients
For the Vegetables
- 🥕 4 medium carrots (peeled, cut into sticks)
- 🌿 4 medium parsnips (peeled, 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 the Jars 🫙
- Sterilize mason jars and lids in boiling water.
- Let them cool completely.
- Divide garlic cloves evenly between jars.
2. Pack the Vegetables 🥕
- Arrange carrot and parsnip sticks vertically in each jar.
- Tuck dill sprigs between the vegetables for an aromatic touch. 🌿
- Leave about 1/2 inch of headspace at the top.
3. Make the Brine 🍶
- Combine vinegar, water, salt, sugar, peppercorns, mustard seeds, and coriander seeds in a saucepan.
- Bring to a boil, then simmer for 2 minutes.
- Let the brine cool slightly.
4. Fill the Jars 🫙
- Pour the warm brine over the vegetables, ensuring they’re fully submerged.
- Tap jars gently to release air bubbles.
- Wipe rims clean and secure the lids tightly.
5. Process and Store 🌟
- Let jars cool to room temperature.
- Refrigerate for at least 24 hours.
- Ready to enjoy after 3 days for maximum flavor!
- Keeps for up to 2 months in the refrigerator.
Quick Details
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Curing Time: 3 days
- Yield: 2 (16 oz) jars
🌟 Pro Tips
- Add red pepper flakes for a spicy kick. 🌶️
- Experiment with other veggies like radishes or cucumbers. 🥒
- For sweeter pickles, increase the sugar to 3 tablespoons. 🍬
Bring your garden harvest to life with this Dill Pickled Root Vegetables Recipe! 🥕🌿 Perfect for adding a burst of flavor to any meal. 🍽️
