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“Food & Wine, AUGUST 2009 Use whatever vegetables you'd like: Asparagus, blanched 1 minute and cooled. Broccoli stems, peeled and cut into sticks. Carrot sticks, blanched 2 minutes and cooled. Cauliflower florets, blanched 1 minute and cooled. Green beans, steamed 2 minutes and cooled. Kirby cucumbers, quartered or thinly sliced.”
READY IN:
10mins
YIELD:
2 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. Pack vegetables into 2 clean 1-quart glass jars. In another jar, combine the salt, sugar, vinegar, coriander and garlic.
  2. Shake until the salt and sugar dissolve. Add 2 cups of water and pour the brine over the vegetables.
  3. Tuck the chiles and dill between the vegetables. Add enough water to keep the vegetables submerged. Close the jars and refrigerate overnight or for up to 1 month.

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