Jardiniere (sweet and sour mixed pickle)

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This recipe is adapted directly from Hubert Keller's show on PBS. You can either make it in a big pickle jar and keep it in the refrigerator, or you can can it in wide-mouth Ball pint jars. Either way, it's delicious, and a great way to use veggies at the end of the farm share - when there's so many of them you can't see your way over the pile.

To make it: 

The veggies:

You can use any mix of veggies, really - this is a classic end-of-season pickle, so it's really meant to use any veggies you have on hand. What I typically use:

  • Zucchini or pattypan squash
  • Pearl onions (or sliced red onion)
  • Cauliflower
  • Carrots (cut into stick form or baby carrots if it's at the end of the season)
  • Radishes, halved
  • White turnips, quartered or halved (depending on size)
If you're canning these, distribute the veggies evenly in sanitized wide-mouth pint Ball Jars. If you're using a big pickle jar, layer these all together in the jar. Then add (amounts in parenthesis are for the big jar):
  • 1 bay leaf per jar (4)
  • 1 tsp mixed peppercorns (2tbsp)
  • 1 tsp brown mustardseeds (2tbsp)
Meanwhile, make the vinegar solution. For this you'll need:
  • 1-1/2 cups white vinegar
  • 1/2 cup apple cider vinegar
  • 2 cups filtered water
  • 1/2 cup cane sugar
  • 1 tbsp kosher salt
Bring the solution to a boil, whisking frequently. After it reaches a boil, pour over veggies until everything's covered. From there, either follow the canning instructions (for jars), or close the whole thing up and put it in the fridge. Process jars for 10 minutes.