Recipes

Pickled Olives And Vegetables

The Daily Meal Staff|

Pickled Olives And Vegetables
4.5 (2 ratings)
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Take some of summer’s bounty and pickle it with olives for delicious pre-meal snack, they also double for great cocktail accoutrements! Recipe Courtesy of California Ripe Olives 
Servings
1
Ingredients
  • 1 tablespoon each: whole coriander seeds and whole black peppercorns
  • 1/4 teaspoon each: fennel seeds and mustard seeds
  • 1/4 teaspoon crushed red pepper
  • 1 1/2 cup cider vinegar
  • 1 1/2 cup water
  • 2 (6 ounce) cans california ripe olives, or other olive brand, plus 3/4 cup brine from can
  • 1 tablespoon sugar
  • 3/4 teaspoon salt
  • 2 bay leaves
  • 1 medium carrot, peeled, halved and cut into strips
  • 12 small green beans, ends trimmed
  • 2 sprigs fresh dill
  • 1 small yellow squash, halved and cut into strips
  • ingredients 1 tablespoon each: whole coriander seeds and whole black peppercorns 1/4 teaspoon each: fennel seeds and mustard seeds 1/4 teaspoon crushed red pepper 1 1/2 cups cider vinegar 1 1/2 cups water 2 (6 ounce) cans california ripe olives plus 3/
Directions
  1. Place coriander, peppercorns and seeds in a medium saucepan over medium heat.
  2. Cook for 2 minutes or until lightly toasted and fragrant.
  3. Add vinegar, water, olive brine, sugar,salt and bay leaves and bring to a boil.
  4. Add carrots and cook for 5 minutes.
  5. Remove from heat and let cool slightly, then stir in remaining ingredients.
  6. Let cool then transfer to jars.
  7. Cover and refrigerate until ready to serve.
 
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