You Can Pickle That !
(from Lucianolinda’s recipe box)
choose one of the following vegetables or a combination of your choice, and Choose seasons from the list to make these pickles your own.
Source: Relish magazine
Categories: chutney, pickles, relish
Ingredients
- Your choice of:
- beets cauliflower
- bell peppers corn
- carrots green/ yellow beans
- onions pickling cucumbers
- Add 1 to 2 Tbsp. your choice:
- bay leaf hot chilies
- celery seed mustard seed
- coriander seed peppercorns
- dill seeds whole allspice
- fresh ginger whole turmeric
- garlic cloves
- 1 cup vinegar
- 1 cup water
- 1 Tbsp. pickling, kosher or sea salt
Directions
- Fill a quart jar with your choice of vegetables, cut or left whole, as you prefer. Add 1 to 2 Tbsps. your choice of seasonings:
- Combine 1 cup vinegar (white, wine, cider or rice vinegar) with 1 cup water and 1 Tbsp. salt.
- Bring to a boil, stir until salt is dissolved. Pour over vegetables; cool to room temperature. Cover and refrigerate overnight. Store in refrigerator,
- Because they are not heat-processed, these pickles must be used within 3 months.
- If you like a sweeter pickle, add 1 to 2 Tbsps. sugar to the vinegar mixture before boiling.