Pickled Olives and Vegetables


  • 1 tablespoon each: whole coriander seeds and whole black peppercorns
  • 1/4 teaspoon each: fennel seeds and mustard seeds
  • 1/4 teaspoon crushed red pepper
  • 1 1/2 cups cider vinegar
  • 1 1/2 cups water
  • 2 (6 ounce) cans California Ripe Olives plus 3/4 cup brine from can
  • 1 tablespoon sugar
  • 3/4 teaspoon salt
  • 2 bay leaves
  • 1 medium carrot, peeled, halved and cut into strips
  • 12 small green beans, ends trimmed
  • 2 sprigs fresh dill
  • 1 small yellow squash, halved and cut into strips
  • 1 clove garlic, thinly sliced


Place coriander, peppercorns and seeds in a medium saucepan over medium heat. Cook
for 2 minutes or until lightly toasted and fragrant. Add vinegar, water, olive brine, sugar,
salt and bay leaves and bring to a boil. Add carrots and cook for 5 minutes. Remove
from heat and let cool slightly, then stir in remaining ingredients. Let cool then transfer
to jars. Cover and refrigerate until ready to serve.