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“You don't need to buy pickles at the grocery store anymore: make your own! Pickling can be used for just about any vegetable, so feel free to experiment with different combinations. In the one I made, I used the bright red stalks of swiss chard along with the more traditional ingredients. This recipe borrows heavily from Ted Allen's excellent recipe.”
READY IN:
40mins
SERVES:
8
YIELD:
1 quart
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium saucepan, bring 2 cups water to a boil. Reduce the heat to medium and add the garlic. Cook for 4 minutes. Add serrano pepper and boil for 1 more minute. Add the vinegar and salt, raise the heat and bring to a boil, stirring until the salt dissolves. Remove from the heat.
  2. In a clear 1-quart jar, place the dill, seeds, and peppercorns. Using tongs, remove the garlic from the brine and place garlic cloves in the jar. Then, pack the jar full of cucumbers, carrots, green onions, cauliflower, and pepper slices. The jar should be tightly stuffed.
  3. If the brine isn't still hot, bring back to a boil, then pour into the jar to completely cover the vegetables. Allow to cool on the counter, then cover and refrigerate. The pickles will taste good in a few hours, but will be better in a few days.

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