Ingredients Jump to Instructions ↓

  1. 2 cup(s) white-wine vinegar , 5% acidity 2 cup(s) vermouth

  2. 3 tablespoon(s) sugar

  3. 2 teaspoon(s) kosher salt

  4. 4 sprig(s) each thyme, rosemary, and dill

  5. 2 teaspoon(s) black peppercorns

  6. 1 1/3 cup(s) small shallots , peeled 1 1/3 cup(s) pearl onions

  7. 1 cup(s) garlic cloves , peeled

  8. 4 small bay leaves

  9. 4 small dried chili peppers , optional

Instructions Jump to Ingredients ↑

  1. Prepare the vegetables: Combine vinegar, vermouth, sugar, salt, herbs, and peppercorns in a large nonreactive saucepan over high heat and bring to a boil. Boil mixture for 5 minutes, reduce heat to medium, and keep hot. Sterilize four 1/2-pint jars and layer the remaining ingredients into the jars while they are still hot.

  2. Process the vegetables: Pour the hot vinegar mixture over the filled jars, leaving 1/4 inch headspace. Remove any air bubbles, securely cap each jar, and process using the boiling-water canning method for 10 minutes. Cool jars, check for proper seals, and store in a cool, dark place for up to 1 year. Thoroughly cooled, unprocessed pickled vegetables will keep in the refrigerator for up to 2 months.


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