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Pickled Vegetable Medley

Western.Chefs's picture
Ingredients
  Carrots 4 Medium
  Celery stalks 4 Medium
  Cucumbers 3 Large
  Red peppers 3 Medium
  Onions 2 Medium
  Broccoli 1 Bunch (100 gm)
  Water 4 Quart
  Salt 1 Cup (16 tbs)
  White vinegar 6 1⁄2 Cup (104 tbs)
  Sugar 2 Cup (32 tbs)
  Mustard seeds 2 Tablespoon
  Red pepper 1⁄2 Teaspoon, crushed
Directions

1. Cut carrots and celery into 1/2 inch-long pieces. If you like, peel cucumbers; cut into 1/2 inch-thick slices. Remove seeds and membrane from red peppers; cut peppers into 1/4-inch-wide strips. Cut onions into 1/4 inch-thick slices. Cut broccoli into bite-sized flowerets.
2. In 10-quart enamel, stainless steel, or glass container, stir water and salt until salt dissolves. Add vegetables; cover and let stand in cool place about 6 hours.
3. Prepare jars and caps for processing
4. Drain vegetables; rinse with running cold water; drain thoroughly. In 8-quart Dutch oven or heavy saucepot over high heat, heat vinegar, sugar, mustard seeds, and crushed red pepper to boiling, stirring occasionally. Reduce heat to medium; cover and cook 5 minutes. Add vegetables; heat to boiling. Reduce heat to low; cover; simmer 5 minutes, stirring often.
5. With slotted spoon, spoon hot vegetables into hot jars to 1/4 inch from top. Immediately ladle hot liquid over vegetables to 1/4 inch from top (keep simmering while filling jars). Close jars as manufacturer directs. Process jars in boiling-water bath 15 minutes; cool jars and test for airtight seal

Recipe Summary

Cuisine: 
American
Method: 
Boiled
Restriction: 
Vegetarian

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