4.5
2 ratings

Pickled Olives and Vegetables

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Take some of summer’s bounty and pickle it with olives for delicious pre-meal snack, they're also great cocktail accoutrements!

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 

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 Teaspoons 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

Place coriander, peppercorns and seeds in a medium saucepan over medium heat.

Cook for 2 minutes or until lightly toasted and fragrant.

Add vinegar, water, olive brine, sugar,salt and bay leaves and bring to a boil.

Add carrots and cook for 5 minutes.

Remove from heat and let cool slightly, then stir in remaining ingredients.

Let cool then transfer to jars.

Cover and refrigerate until ready to serve.