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Sweet Dill Pickled Veggies

Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 5 quart jars
Author Margaret Bose Johnson

Equipment

  • 5 quart jars, and canning lids and rings

Ingredients

  • 4 cups (960ml) white vinegar
  • 2 cups (400gms) sugar
  • 5 tablespoons pickling salt or pure sea salt
  • 10 large garlic cloves
  • 5 heads of dill or 5 teaspoons of dill seeds
  • 2½ teaspoons whole peppercorns, optional
  • 5 quarts (~2kg total weight) of mixed fresh vegetables, cut into bite-sized pieces, preferably harder vegetables, see Notes below
  • boiling water

Instructions

  • Sterilize the canning jars and heat the snap lids in a pot of simmering water.
  • Prepare the vegetables by rinsing and draining them, trimming them and cutting or slicing each variety into bite-sized pieces.
  • Into the bottom of each canning jar put: 1 tablespoon (14gms) of pickling salt, 2 large garlic cloves, 1 head of dill (or 1 teaspoon dill seeds), and ½ teaspoon of peppercorns (if using).
  • Pack the jars full of the cut mixed vegetables, shaking the jar after each layer to get in as many veggies as possible. Fill each jar to within 1-inch (2.5cm) of the top.
  • Combine the vinegar and sugar in a saucepan, heat to boiling and boil uncovered for 5 minutes.
  • Pour 1 cup of this hot vinegar solution into each jar. Fill the remainder of the jar with plain boiling water, to within ½-inch (1cm) of the top.
  • Wipe the rims of the jars with a clean, wet dishcloth. Place one of the hot metal lids on each jar and screw on the metal ring so it is just finger tight (how tight you can turn it with just your thumb and index finger).
  • Process the jars in a boiling water bath for 15 minutes (see how to, here) or in a preheated 310°F oven for 15 minutes ( see how to, in the Notes below).
  • Allow the jars to rest for at least a week before tasting them, to allow the flavours to fully penetrate the vegetables.
  • Makes 5 quarts (litres) of pickled veggies, but the recipe can easily be scaled up to make more.

Notes

Use Firm Veggies Like: carrots, cauliflower, broccoli, brussels sprouts, bell peppers, sugar snap peas, snow peas, green beans, baby corn cobs, small zucchini, celery, fennel, asparagus, mushrooms, cucumbers (seeded), onions, squash or pumpkin cubes
How to Oven-Can Sweet Dill Pickled Veggies:
  • Preheat the oven to 310°F (155°C).
  • Place the jars onto a cookie sheet or in a 9x13" pan (easier to handle) and carefully slide the pan into the oven. This is the only tricky part since the pan full of jars is awkward and heavy. Only do 4 to 6 jars at a time.
  • Bake for 15 minutes.
  • Carefully remove the jars from the oven, keeping them level as you handle them, and place them right-side-up on a tea towel on the counter. Leave them undisturbed until they cool.