BEST PICKLED VEGETABLES RECIPES

Steps:

• In a large, deep, nonreactive bowl or heatproof glass jar, combine the cauliflower, carrots, fennel, red bell pepper, zucchini and beans.
• In a medium heatproof bowl, cover the chiles with boiling water and let stand until softened, about 10 minutes. Drain the chiles and transfer to a large saucepan. Add the cider vinegar, white wine vinegar, sugar, salt, coriander, peppercorns, ginger, bay leaf and garlic. Add 3 cups of water and bring to a boil, stirring to dissolve the sugar.
• Pour the hot liquid over the vegetables and cover with a plate to keep the vegetables submerged. Let cool to room temperature, then cover with plastic wrap and refrigerate for 2 to 3 days.
• Drain the vegetables and transfer to a large platter. Drizzle with olive oil, garnish with the parsley and chives and serve.

Steps:

• Remove husks from ears of corn. Scrub with a stiff brush to remove silks; rinse. Cut cobs into 1- to 1 1/2-inch pieces. In an 8-quart pot combine corn, cauliflower, sweet peppers, green beans, carrots, and onions. Add enough water to cover. Bring to boiling. Cook, uncovered, for 3 minutes; drain. If desired, cut corn lengthwise into halves or quarters.
• In a 4- to 5-quart stainless-steel, enamel, or nonstick heavy pot combine the 3 cups water, vinegar, sugar, and salt. Bring mixture to boiling, stirring to dissolve sugar.
• Pack vegetables into six hot, sterilized pint canning jars, leaving a 1/2-inch headspace. Add 3 cloves garlic and 1/4 teaspoon crushed red pepper to each jar. Pour hot vinegar mixture over vegetables, maintaining the 1/2-inch headspace. Remove air bubbles and wipe jar rims; adjust lids.
• Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Makes 6 pints.