Pickled Garden Vegetables
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 50.2
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 898.1 mg
- Total Carbs: 12.6 g
- Dietary Fiber: 2.5 g
- Protein: 1.6 g
IntroductionPickling is a great way to extend the season. The basic pickling mix can be used for just about any vegetable. Pickling is a great way to extend the season. The basic pickling mix can be used for just about any vegetable.
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
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
If you don't have cumin seed on hand but do have ground cumin feel free to substitute. The only difference is that your pickling liquid will have a yellow tinge in color.
Tip: When the pickling mixture really gets going hold your nose when over the saucepan!
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