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REC: Mixed Pickled Veggies (no canning necessary)

Veteran Member
5504 posts
Joined: Dec 9, 2005


Posted to Thread #2735 at 9:57 pm on Jul 23, 2006

I made these a few days ago, and they were easy and turned out very good. I washed my jars and lids in hot soapy water.
In each quart jar, I layered
cauliflower (broken and cut into small florets) baby carrots
onion slices
garlic sliced (I used about 4-6 per jar)
sliced baby red, orange and yellow sweet peppers
asparagus chunks
I repeated the layering a couple times, pressing down the veggies as I went. Ending with garlic.
Spices: (per quart jar)
1 1/2 tablespoons mustard seed
1 1/2 tablespoons dill seed (not weed)
1 teaspoon red pepper flakes (or to taste)
4 cups water
4 cups white vinegar
2 tablespoons sugar
2 tablespoons plain salt (no iodine)

I brought the brine to a boil, and put the spices in each jar. Using a funnel, I poured the brine over the veggies, filling to the very top. I waited a little bit, topping the jars as needed. The veggies and spices will absorb some of the brine, so I add until it stays filled almost to the top. Then I capped them, and let them sit on the counter overnight. They sealed themselves, but I keep them in the refrigerator. My husband has polished off half a jar already. These will get better with age.
Green beans, sliced carrots, baby corn,

Sometimes you just need to look reality in the eye, and deny it. �Garrison Keillor

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