Moroccan-Spiced Giardiniera Pickles
Makes about 1 quart
Spice profile: Black peppercorns, brown mustard seed, cinnamon, coriander, cumin, red chile flakes, rose petals, turmeric.
1 lb assorted vegetables, cut into bite-sized pieces (any mix of carrots, cauliflower, broccoli, onion, celery, beets, radish, turnip, or whatever you like!)
1 cup white vinegar
2/3 cup water
1 ½ teaspoons kosher salt (or other NON-iodized salt)
2 teaspoons sugar
1 Tablespoon Stock + Spice Moroccan-spiced Pickling Blend (packet)
Place vegetables into a quart-sized canning jar. Set aside. NOTE: If you like a softer pickle, you can blanch some, or all of the vegetables before placing them in the jar, (especially firmer vegetables like beets).
In a non-reactive saucepan, combine white vinegar, water, salt, sugar, and spice packet. Bring to a boil. Reduce heat and simmer about 5 minutes. Remove from heat and pour into jar over vegetables, (a canning funnel will make this task easier). Use a chopstick to remove any air pockets. Let cool on counter for 15-20 minutes. Cover and refrigerate overnight or longer. These will easily store in refrigerator for at least a month.
