Friday, October 4, 2013

Simple Pickled Vegetables

Savor those early Fall vegetables all season long with this easy pickling recipe.

2-3 large carrots
1 large parsnip
1 large cauliflower floret
1 yellow or orange pepper
6-8 cloves of garlic
fresh dill
2 c white vinegar
2 c white sugar
1 tbsp whole black peppercorn
2 tsp red pepper flakes
1 tsp salt

What To Do:

In a saucepan, bring vinegar to a boil. Add sugar and stir until it is dissolved.

Cut carrots, parsnip and peppers into long strips and place inside a mason jar. Add peppercorns, whole garlic cloves, crushed red pepper and a few sprigs of dill.

Break apart the cauliflower and push them into the jar. It’s ok if they stay towards the top.

Carefully pour the hot vinegar mixture into the jar until it reaches the top lip. Put the top on the jar and gently rock the jar back and forth with your hands. This will mix the ingredients without vigorously shaking.

Allow the jar to cool for at least 20 minutes before you put them in the refrigerator. They will be good to go after 2 hours and even better after 24! 

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