- Yields: 6 pint jars
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 2 pounds carrots, ends trimmed and peeled
- 2 pounds English cucumbers
- 1 pound green beans, trimmed
- 6 cups white wine vinegar
- 1 cup water
- 1 cup white sugar
- 1/4 cup kosher salt
- 1/4 cup pickling spice
- 6 widemouthed pint jars, sterilized
- 6 cloves garlic
- Dill or fennel sprigs
- 3 jalapeños, or your favorite chiles, cut in half lengthwise (optional)
- Lemon slices (optional)
Directions
Cut carrots into strips and trim them to 3/4 inch shorter than the inside of the jar. Cut cucumbers into 1/8-inch-thick slices on the diagonal. Blanch green beans in boiling, salted water for about 3 minutes and refresh in cold water.
Place vinegar, water, sugar, salt and pickling spices in a non-reactive pot and bring to a boil. Turn off heat and let spices steep while you are preparing jars.
Crush garlic cloves and place 1 in each jar. If you like spicy pickles, place 1/2 jalapeño in each jar. Divide carrots, cucumbers and beans between jars, putting only one kind of veggie in each. Pack them in tightly as they will shrink a bit in the brine. Tuck in dill or fennel sprigs and lemon slices, as you pack jars.
Strain vinegar. Carefully fill jars with hot vinegar to 1/2-inch from the top. Wipe rims clean. Screw on 2-piece lids.
Let jars cool to room temperature and then store in the refrigerator. Let them cure for at least two weeks before opening for the flavors to blend. These will last about 2 to 3 months in the refrigerator once opened.
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