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Pickled Vegetables recipe

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

  • Remove large outer leaves of cauliflower;break into florets. Set aside.
  • Combine water and next 5 ingredients ina non-aluminum Dutch oven. Bring to a boil; reduce heat, andsimmer 30 minutes.
  • Remove foam from surface. Add carrots.Bring to boil; reduce heat and simmer 3 minutes. Add cauliflowerand celery. Bring to boil; reduce heat and simmer 5 minutes.
  • Add pepper strips and green beans andsimmer 3 minutes.
  • Spoon vegetable into 8 (2-cup) jars. Pourhot vinegar mixture over vegetables, evenly distributing spices.
  • Add 1 clove garlic, 1 hot pepper and 1/8teaspoon salt to each jar. Let cool.
  • Seal jars and refrigerate 1 week.

    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 chua

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