Perfectly Pickled: How to Make Wine-Infused Pickled Veggies
If you love the crisp, juicy crunch and salted, savory flavor of homemade pickles, then this DIY recipe for wine-infused pickled veggies is just your taste.
Using fresh, in-season vegetables from your local farm or market, this super-easy recipe features a splash of Sutter Home white wine in the brine, adding a fresh new twist to the jarred favorite. Get friends and family together to whip up several batches — this is a project everyone will enjoy sinking their teeth into.
What you’ll need:
Vegetables: About 1 pound of fresh, in-season veggies of your choice (cucumbers, carrots, green beans, zucchini, asparagus, okra, onion, cauliflower, etc.)
- 1 cup vinegar
- 1 cup water
- ½ cup sugar
- 1 tablespoon kosher salt
- Splash of Sutter Home White Wine
- 1 tablespoon coriander seeds
- 2 teaspoons fennel seeds
- 1 teaspoons mustard seeds
- 6-10 sliced garlic cloves
- Several sprigs fresh dill
How to make:
Wash and slice the veggies, then divide them evenly among the pickling jars. Bring vinegar, water, sugar, salt, and wine to a boil. In the meantime, divide spices evenly among the jars. Once the mixture is boiling, use a funnel to pour it into the jars. Add enough to submerge all the veggies. Let cool for 2-3 hours, then refrigerate for 8 hours before serving.