Homemade Pickled Vegetable Medley

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This recipe is for a gallon jar.

1 Small Cauliflower (buds cut into bite sized pieces)

12 Radishes (halved)

1 Large Red Onion (sliced and rings separated)

2 Zucchinis (quartered, seeds removed)  

2 Cucumbers (same as above)

1 Yellow Squash (same as above)

For the Brine:

4 Bay Leaves

1 TBSP Coriander Seeds

1 TBS Celery Seeds

1/4 Heaping Cup Kosher Salt

4 Cups White Vinegar

4 Cups water

Wash and cut the veggies and toss in a very large mixing bowl and place them in a  sanitized 1 gallon lidded jar.

Place the brine ingredients into a large saucepan and bring to a boil. Remove the bay leaves and pour the hot brine over the veggies. Let cool, cover, wait a week, refrigerate and wait at least 48 hours before trying them.

As for the brine you can use it in a salad and just add some virgin oil as I do or you can use it for a a variety of medicinal uses as described thru the link provided below.

Uses for Pickle Juices