EASY PICKLED VEGETABLES RECIPE: HOW TO MAKE IT
This pickled vegetables recipe was handed down to me by my mom. It's been in the family for years. These sweet and tangy pickles are delicious whether you use homegrown cucumbers or store-bought ones. They're great to have in the pantry. —Joan Haliford, North Richland Hills, Texas
Provided by Taste of Home
Total Time 04 hours 35 minutes
Prep Time 04 hours 20 minutes
Cook Time 15 minutes
Yield 6 pints.
Number Of Ingredients 12
Steps:
- Place cauliflower, onions, cucumbers and peppers in a large bowl. In another large bowl, mix ice water and salt; pour over vegetables. Let stand 4 hours., Rinse vegetables and drain well. In a Dutch oven, bring sugar, vinegar, celery seed, turmeric and cloves to a boil. Add drained vegetable mixture; return to a boil. Reduce heat; simmer, uncovered, until vegetables are heated through, 5 minutes., Pack hot vegetables and liquid into six hot 1-pint jars, leaving 1/2-in. Remove air bubbles and adjust headspace, if necessary, by adding hot liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
Nutrition Facts : Calories 74 calories, FatContent 1g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 323mg sodium, CarbohydrateContent 16g carbohydrate (15g sugars, FiberContent 1g fiber), ProteinContent 1g protein.
GARLICKY PICKLED MIXED VEGGIES | BETTER HOMES & GARDENS
Provided by Better Homes & Gardens
Categories Recipes and Cooking
Total Time 55 minutes
Prep Time 45 minutes
Yield 6 pints
Number Of Ingredients 12
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.
Nutrition Facts : Calories 45 calories, CarbohydrateContent 9 g, ProteinContent 1 g, SodiumContent 164 mg, SugarContent 7 g
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Total Time 60 minutes
Calories 57 calories per serving
Pour the water into a large non-metallic bowl with the salt and stir until the salt has dissolved.
Prepare the vegetables. Break the cauliflower into small florets. Top and tail the beans and cut to the same height as the jar. Peel the carrots and pickling onions or shallots. De-seed the red pepper, cut out any inner pith and cut into thickish slices. You only need to cut the beans to the same height of the jar if you want to arrange them as in the photograph, otherwise just cut them in half.
Put the vegetables into the salt water and cover with a tea-towel. Leave overnight.
The next day drain and rinse the vegetables in fresh cold water and dry them on some sheets of paper towel.
Pack or arrange them into a sterilised preserving jar.
Pour over the vinegar and pickling spices, making sure the vegetables are covered. Close the lid, keep somewhere warm like a kitchen shelf for two days before putting the jar in the fridge for another 5 days before eating.
They will keep for about 12 weeks in the fridge.
*All information included in this recipe has been provided by Aspall.
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