Mixed Vegetables with Quince
This medley was invented for anyone who hates tossing the tail end of the harvest. A little of everything goes into one jar — cucumbers, tomatoes, cauliflower, peppers, firm apples, plums, even tiny unripe melons. The quiet star is quince, which lends a barely-there astringency and perfume that set this apart from an ordinary mixed pickle.
The method is simple and forgiving: nothing is boiled. The produce is scalded a few times with boiling brine right in the jar, so it stays springy and keeps its natural color. Celery and parsley roots, along with cherry leaves and dill umbels (the flowering heads, not the fronds), carry the spiced aroma.
One practical note: cut everything to a comparable size so it cures evenly, but leave the firm apples and quince a bit larger than the cucumbers since they soften slowly. The brine is a universal 1 tablespoon of salt per liter of water (about a quart), and the garlic and hot pepper at the bottom of the jar are entirely to your taste.
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Ingredients
Instructions
Peel the carrots and celery and parsley roots and cut them into pieces.
Cut the peppers, apples, quince, and plums into wedges, removing the seeds and pits.
Break the cauliflower into florets and cut the cucumbers, tomatoes, and melons into large pieces.
Put the crushed garlic and hot pepper cut into rings at the bottom of the prepared jars.
On top, layer the vegetables, fruit, cherry leaves, and dill.
Pour boiling brine over 2 to 3 times; after the last pour, seal with metal lids.
Once the jars have cooled, move them to a cool place for storage.
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