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Dill-Pickled Vegetables
These pickled vegetables would be a great snack at any point in the year, but the easy recipe stands the test of time as a Thanksgiving appetizer.
👤 The Gourmet Test Kitchen📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●colander
- ●pan
📝 Preparation Steps
1
In a large saucepan of boiling water blanch onions ⏱️ 3 minutes and drain in a colander. Cool onions just until they can be handled and peel. Arrange onions and carrots in two 1-quart Mason-type jars.
2
In pan bring vinegar, water, sugar, dill seeds, and salt to a boil and simmer ⏱️ 3 minutes. Pour hot mixture over onions and carrots and cool completely. Add celery. Chill vegetables, covered, at least ⏱️ 12 hours to develop flavors. Pickled vegetables may be made up to 3 weeks ahead but do not add celery until 1 day before serving.
dill seeds2 teaspoonssalt2 teaspoons
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