Pickled Anything
(from cokerlj’s recipe box)
This a good recipe for lots of things that you might want to can or pickle.
Suggestions: small black-eye peas, corn, green beans, baby tomatoes, baby squash, cauliflower…just anything.
Source: Vasek Family Cookbook, Totsy Dornhoefer
Categories: Canning & Pickling
Ingredients
- 2 pints raw vegetables (again...any vegetable you would like to use)
- 1 sprig dill
- 1 hot pepper (optional)
- 1 cloves garlic
- 1/8 onion
- 1 quart vinegar 10% acidity or 90-100 grain
- 1 cup distilled water
- 1/2 cup canning salt
Directions
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Put dill, pepper, garlic and onion in the bottom of each pint jar.
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Pack raw vegetables into jars.
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Bring vinegar, water and salt to boil.
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Pour over vegetables in jars.
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Seal in hot water canning bath, counting 20 minutes from the time it returns to a boil.
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Takes 2 weeks at least to cure.
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Refrigerate for 24 hours before serving.
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NOTE: I would try adding a tablespoon of sugar to this brine to cut down on the acidity and salt…sounds like a lot of salt/vinegar/water ratio.