Pickled Vegetables
Here is a quick and easy way to preserve raw vegetables and add some variety to your meals. These "refrigerator pickles" don't require sterilized jars, firm seals, or any special equipment. They will keep for several weeks and perhaps a couple of months if you can resist eating them sooner.
Wash and slice the vegetables of your choice to a length that will fit in whatever jar you plan to use. I included carrot slices, green beans, cauliflower florets, and cucumber slices in my mix.
You might also add jalapenos or small red chilies, red or yellow sweet peppers, scallions, or even okra. (I once made a couple of jars of pickled okra using this recipe. My mother and Uncle John were so excited that they ate them all in one afternoon.)
Divide the following between two jars (12-20 ounce ones):
Place the vegetables in the jars, fitting them together firmly but with a little room for the liquid to flow between them.
Prepare the pickling brine in a medium-sized saucepan. Bring 4 cups water to a boil, reduce to a simmer and add 10 cloves garlic, peeled but not cut, and cook for 5 minutes.
Add 2 cups white vinegar and 1 tablespoon sea salt to the water and garlic. Raise the heat to a boil and stir until the salt dissolves. Using tongs or a slotted spoon, remove the garlic cloves and divide them between the jars of vegetables.
Pour the hot brine over the vegetables, covering them completely. Allow the jars to cool, then cover and refrigerate. They should be ready to eat after a few hours, but a couple of days is even better.
Wash and slice the vegetables of your choice to a length that will fit in whatever jar you plan to use. I included carrot slices, green beans, cauliflower florets, and cucumber slices in my mix.
You might also add jalapenos or small red chilies, red or yellow sweet peppers, scallions, or even okra. (I once made a couple of jars of pickled okra using this recipe. My mother and Uncle John were so excited that they ate them all in one afternoon.)
Divide the following between two jars (12-20 ounce ones):
- 1 teaspoon celery seed
- 1 teaspoon mustard seed
- several black peppercorns
- 1 teaspoon dried dill (or use fresh dill sprigs)
Place the vegetables in the jars, fitting them together firmly but with a little room for the liquid to flow between them.
Prepare the pickling brine in a medium-sized saucepan. Bring 4 cups water to a boil, reduce to a simmer and add 10 cloves garlic, peeled but not cut, and cook for 5 minutes.
Add 2 cups white vinegar and 1 tablespoon sea salt to the water and garlic. Raise the heat to a boil and stir until the salt dissolves. Using tongs or a slotted spoon, remove the garlic cloves and divide them between the jars of vegetables.
Pour the hot brine over the vegetables, covering them completely. Allow the jars to cool, then cover and refrigerate. They should be ready to eat after a few hours, but a couple of days is even better.
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