Pickled Olives and Vegetables

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

California Ripe Olives

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 

1
Servings
356
Calories Per Serving
Deliver Ingredients

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, 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

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.

Nutritional Facts

Total Fat
8g
11%
Sugar
4g
4%
Saturated Fat
1g
4%
Carbohydrate, by difference
50g
38%
Protein
8g
17%
Vitamin A, RAE
398µg
57%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
271mg
27%
Choline, total
15mg
4%
Fiber, total dietary
7g
28%
Folate, total
141µg
35%
Iron, Fe
19mg
100%
Magnesium, Mg
97mg
30%
Manganese, Mn
3mg
100%
Niacin
9mg
64%
Pantothenic acid
1mg
20%
Phosphorus, P
267mg
38%
Riboflavin
1mg
91%
Selenium, Se
16µg
29%
Sodium, Na
185mg
12%
Thiamin
1mg
91%
Water
551g
20%
Zinc, Zn
2mg
25%

Pickle Shopping Tip

Look for glass jars with metal lids (preferably Mason jars). They are more easily sanitized than plastic containers.

Pickle Cooking Tip

When pickling foods, invert the jar for about 5 minutes after sealing it to ensure a tight seal.