Overnight Pickled Summer Vegetables
Servings: 8 | Time: At least 12 hours 30 minutes including chilling
For Marinated Olives, in medium bowl combine olives, olive oil, lemon zest, garlic, and crushed red pepper. Cover; chill at least 12 hours or overnight.
For Pickled Vegetables, in large saucepan combine vinegar, warm water, salt, fresh dill, sugar, mustard seeds, and dill seeds. Bring to simmering, stirring to dissolve salt and sugar. Remove from heat; cool completely.
Place vegetables in pint canning jars. Pour cool pickling liquid over vegetables, covering completely and leaving ½-inch headspace (discard any remaining liquid). Seal jars; place in refrigerator at least 12 hours or overnight.
To serve, drain pickled vegetables. Arrange drained vegetables, Marcona almonds, and olives on a serving board or platter and/or in bowls. Makes 8 servings.
1 8-ounce jar pitted green olives, drained (2 cups)
½ cup olive oil
1 tablespoon lemon zest
2 cloves garlic, sliced
¼ teaspoon crushed red pepper
3 cups white vinegar
3 cups warm water
½ cup kosher salt
½ cup chopped fresh dill
3 tablespoons sugar
2 teaspoons mustard seeds
¾ teaspoon dill seeds
6 ounces carrots, cut into 4½-inch sticks
5 ounces fresh whole okra
4 ounces fresh green beans, trimmed to 4½-inch pieces
1 cucumber, sliced or cut into 4½-inch pieces
½ cup Marcona almonds