The Recipes

Pickled Vegetables

I cannot say enough times how much I love all things pickled and briny.  Tonight, I decided to pickle celery and radishes to use in salads and to top other meals in the next week or two.  You can use this base brine method for any vegetable, and feel free to change up the spices to your liking. 


Pickling Brine


- 1 T. coriander seeds

- ½ c. sugar

- ½ c. water

- 1 c. white wine vinegar

- 3 cloves

- 2 bay leaves

- 1 T. peppercorns

- 1 tsp. mustard seeds

- 1 tsp. salt

Combine all ingredients in a saucepan.  Simmer for 15 minutes.  Pour the brine over vegetables just to cover.  Cool in the refrigerator and use within a week.