Return to Content

Perpetual Pickles

Perpetual Pickles
0 votes, 0.00 avg. rating (0% score)
Submit a Recipe Image
This is more of a marination than a pickling.


  • cider vinegar
  • 2 or 3 dill heads
  • 2 or 3 cloves garlic, peeled
  • 1/4 to 1/2 cup pickling salt per gallon of liquid
  • 2 or 3 bay leaves
  • 1 tablespoon black peppercorns
  • 1 tablespoon whole mustard seeds
  • assortment of freshly picked, clean, young vegetables (baby carrots, beans, cauliflower florets, cucumbers, peppers, small squashes, snap peas)


In a clean stoneware crock or 1-gallon glass jar, combine equal amounts of cider vinegar and water to half-fill the container. (Use bottled water if your tap water is chlorinated.) If desired, measure the total liquid in order to calculate the salt. Add the dill heads, garlic cloves, salt, bay leaves, peppercorns, and mustard seeds. Stir. Toss in the vegetables and set the crock aside, uncovered. Every day, eat the vegetables that you added the day before, then add more. (The vegetables should not be in the crock for more than 2 days.) Empty and clean the crock after 2 weeks and begin again.
Experiment with flavored vinegars and different fresh and dried herbs and spices.
Updated Friday, July 1st, 2011

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.