Fresh Garden Pickles Recipe

Name: Fresh Garden Pickles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 20 asparagus spears, cut in half; 20 baby carrots; 2 medium bell peppers, cut into thin slices; 2 medium red onions cut into slices; 2 medium cucumbers cut into spears; 1 1/2 Tbs. kosher salt; 4 Tbs. olive oil; 2 Tbs. finely chopped garlic; 1 Tbs. fresh oregano; 1 Tbs. fresh thyme; 1 tsp. crushed black pepper; 1 1/2 cup white wine vinegar; 1/2 cup balsamic vinegar; 4 Tbs. sugar; 1 Tbs. fennel seeds; 3 bay leaves, crumbled

Servings: persons

20 asparagus spears, cut in half
20 baby carrots
2 medium bell peppers, cut into thin slices
2 medium red onions cut into slices
2 medium cucumbers cut into spears
1 1/2 Tbs. kosher salt
4 Tbs. olive oil
2 Tbs. finely chopped garlic
1 Tbs. fresh oregano
1 Tbs. fresh thyme
1 tsp. crushed black pepper
1 1/2 cup white wine vinegar
1/2 cup balsamic vinegar
4 Tbs. sugar
1 Tbs. fennel seeds
3 bay leaves, crumbled

1
In a large mixing bowl, toss cucumbers with salt to coat, then cover with ice cubes and refrigerate.
2
After 1 to 2 hours, drain, rinse thoroughly and strain to remove excess water.
3
Set aside.
4
In a saute pan, heat the olive oil over medium heat.
5
Add the asparagus, carrots, peppers, onions and garlic and saute for 3 minutes or until the vegetables are just beginning to soften.
6
Transfer to a large bowl.
7
Add the cucumbers, oregano, thyme and peppercorns and gently toss to combine.
8
Return the saute pan to medium heat and add the vinegars, sugar, fennel seeds and bay leaves.
9
Simmer until the sugar has dissolved, stirring constantly, about 3 minutes.
10
Pour the syrup over the vegetable mixture and toss to coat.
11
Cool to room temperature, then cover and refrigerate.
12
These are best eaten a few days after they have been made, but can be eaten after chilling for a few hours.

1799

kcal

Calories

102

Fat

217

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 20 asparagus spears, cut in half, 20 baby carrots, 2 medium bell peppers, cut into thin slices, 2 medium red onions cut into slices, and more.

Yes, Fresh Garden Pickles falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fresh Garden Pickles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions