You may not know this but, tomorrow is International Can-It-Forward Day! Yup, that's right, there's a whooooole day to celebrate all the deliciousness that can be sealed up tight into one adorable jar.
Join Ball Jars on Saturday, August 16, for International Can-It-Forward Day Hosted by judge of Bravo’s Top Chef Hugh Acheson! Now in its fourth year, Can-It-Forward Day will contain a variety of exciting ways to join in the fun. New this year, Can-It-Forward Day will become International Can-It-Forward Day with special events taking place in Canada, Australia and South Africa! Learn more about the event here.
Below is one of my favorite pickling recipes that allows you to savor those vibrant summer veggies long into those upcoming Autumn months. But first, get your hands on this amazing prize pack from Ball including 2 Cases of Limited Edition Green Heritage Jars (2 sizes), Fresh Herb Keeper, Dry Herb Jars, Frozen Herb Starters, 5 Blade Herb Scissors and The Blue Book.
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Savor those favorite 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
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!