A great gift idea! Jars of colorful pickledvegetables are so pretty, there’s no need to wrap them. To decorate,just cover the lid with a square of fabric or decorative paperand tie with a lovely ribbon or strands of raffia.
Recipe: Pickled Vegetables
1 large head cauliflower2 quarts water1 quart white vinegar3/4 cup honey3 tablespoons mustard seeds1 1/2 teaspoons celery seeds1/2 teaspoon black peppercorns1 pound baby carrots, scraped6 celery stalks, cut into thin 2-inchstrips1 (16-ounce) can whole green beans, drained8 small cloves garlic8 small hot peppers1 teaspoon kosher salt
Makes 8 (2-cup) jars.
DIRECTIONS FOR GIFT CARD: Store PickledVegetables in refrigerator up to 3 weeks.
Adapted from a recipe from Southern Living.
Vietnamese Pickled Vegetables – Dua chua / Do chuaIf the Pickled Vegetables recipe was useful and interesting, you can share it with your friends or leave a comment.