Pickled Garden Vegetables
Introduction
Pickling is a great way to extend the season. The basic pickling mix can be used for just about any vegetable.
Ingredients
Pickling Mix:
16 ounces white wine vinegar
1 cup water
1 tablespoon kosher salt
1 tablespoon sugar
1 teaspoon mustard seeds
2 teaspoons fresh thyme, washed and chopped
1 teaspoon black peppercorns
1 teaspoon cumin seeds
1/2 teaspoon red pepper flakes
2 bay leaves
Vegetables:
2 large carrots sliced on the diagonal
1/2 head cauliflower, broken into bite size florets
12 pearl onions, peeled, sliced in half
4 banana peppers, sliced in half, seeds removed
4 garlic cloves, skin removed
1 cup grape tomatoes
16 ounces white wine vinegar
1 cup water
1 tablespoon kosher salt
1 tablespoon sugar
1 teaspoon mustard seeds
2 teaspoons fresh thyme, washed and chopped
1 teaspoon black peppercorns
1 teaspoon cumin seeds
1/2 teaspoon red pepper flakes
2 bay leaves
Vegetables:
2 large carrots sliced on the diagonal
1/2 head cauliflower, broken into bite size florets
12 pearl onions, peeled, sliced in half
4 banana peppers, sliced in half, seeds removed
4 garlic cloves, skin removed
1 cup grape tomatoes
Directions
Place all the pickling mix ingredients in a non-reactive saucepan, bring to a boil and reduce to simmer. Cook for 5 minutes.
Add all the vegetables except the tomatoes to the saucepan. Simmer for 3-4 minutes.
Remove the pickled vegetables from heat and allow to cool to room temperature. Add the tomatoes. Pack into glass jars and seal with lids and rings. Refrigerate for 24 hours before serving.
These will keep for two weeks in the refrigerator. NOTE: This is NOT a long-term storage recipe.
Serving Size: Makes 4 cups, 1/4 cup per serving
Add all the vegetables except the tomatoes to the saucepan. Simmer for 3-4 minutes.
Remove the pickled vegetables from heat and allow to cool to room temperature. Add the tomatoes. Pack into glass jars and seal with lids and rings. Refrigerate for 24 hours before serving.
These will keep for two weeks in the refrigerator. NOTE: This is NOT a long-term storage recipe.
Serving Size: Makes 4 cups, 1/4 cup per serving
Number of Servings: 8
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