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Pickled Vegetables

Southern.Crockpot's picture
Ingredients
  Sliced carrots 2 Cup (32 tbs)
  Cauliflowerets 2 Cup (32 tbs)
  Small cucumbers 2 Cup (32 tbs)
  Pearl onions 2 Cup (32 tbs), peeled (Small Variety)
  Sliced celery 2 Cup (32 tbs)
  Sweet red peppers 6 , coarsely chopped
  White vinegar 6 Pint
  Water 6 Pint
Directions

Place the vegetables in a crock and add enough brine to cover vegetables.
Brine should be strong enough to float an egg.
Weight vegetables down with a scalded, heavy plate and place fruit jar filled with water on plate.
Let set for 2 to 3 weeks or until fermented, removing film from top as fermentation takes place.
Drain off brine.
Mix the vinegar and water in a saucepan and bring to a boil.
Place vegetables in sterilized jars and pour hot vinegar mixture over vegetables to cover.
Seal the jars.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Side Dish
Storage: 
Preserving
Ingredient: 
Vegetable

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