Garden Vegetable Brine

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Writer: Judy Shortsleeve

Garden Vegetable Brine

 /  /

Writer: Judy Shortsleeve

The Pickle Jar Kitchen of Falmouth has provided us a  with recipes for a picnic spread using fresh and wholesome ingredients.  The recipes are:

Garden Vegetable Brine (recipe below)

Beet Salad

Boursin B.L.T. Sammie

Egg Salad Sammie

Smokehouse Sammie


Ginger Molasses Cookies

Garden Vegetable Brine

Garden Vegetable Brine

This is a healthy choice to serve with sandwiches in place of chips.
Course: Vegetables



  • 8 cup Vegetables (onion, radishes, carrots, cauliflower, green beans, turnip and fennel) cut into bite sized pieces
  • 1 gallon Water
  • 3/4 cup Sea Salt
  • 6 cup White vinegar
  • 1/4 cup Sugar

Spices tied in a cloth bag or cheese cloth:

  • 1/4 cup Black mustard seed
  • 1/4 cup Coriander seed
  • 1/4 cup Fennel Seed
  • 1 Bay leaf
  • 1/4 cup Garlic sliced


  • Bring the brine of water, salt, vinegar, and sugar to a boil with the spice bag. Place the vegetables in a glass container with a tight fitting lid. Pour the brine over the vegetables. Refrigerate for a week to marinate before serving.


This recipe is from the Pickle Jar Kitchen at 170 Main Street in Falmouth and appeared in the 2014 Summer issue of Cape Cod HOME.
Tried this recipe?Let us know how it was!

Judy Shortsleeve