Hello everybody, it is Louise, welcome to my recipe page. Today, we’re going to make a special dish, pickled veggies. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Pickled veggies is one of the most popular of recent trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Pickled veggies is something that I’ve loved my entire life.
Remove air bubbles and adjust headspace, if necessary, by adding hot liquid. Center lids on jars; screw on bands until fingertip tight. Like many pickled vegetables, you can preserve okra using the quick-pickle refrigerator method or water bath canning. Choose quick pickling for small batches and when you know you can eat the okra quickly (within a month).
To begin with this particular recipe, we must prepare a few ingredients. You can cook pickled veggies using 10 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Pickled veggies:
- Get 500 ml water
- Take 150 ml white wine vinegar or cider vinegar
- Prepare 100 g sugar
- Take 20 g salt
- Prepare 2 tsp mustard seed
- Make ready 2 tsp coriander/cilantro seed
- Make ready 2 tsp peppercorns
- Get 2 bay leaves
- Get 4 pimento/allspice berries
- Prepare vegetables: e.g. carrots, small cauliflower, cucumber, small radishes, red onions
Prepare the brine: First, heat water in either a kettle, the microwave, or on the stove until steaming hot. A simple delicious recipe that can be used with most any veggie! Beets, turnips, radishes, carrots, kohlrabi, onions, cauliflower, peppers, asparagus or green beans! For long-term canning, see recipe notes!
Steps to make Pickled veggies:
- In a pot bring water, sugar, salt and spices to a boil. Boil for a 2-3 minutes, otherwise the brew will become too sweet.
- In the meantime wash, peel and cut vegetables. Sterilize jars in boiling water.
- Drain the brew to remove the spices. Use one small pot for each type of vegetable otherwise the flavours will start to mingle. Pour some of the brew over the vegetables, bring to a boil and cook for a few minutes. Make sure that you don't cook them trough. The small radishes will lose their colour and the brew will turn pink. Looks quite pretty.
- Fill the vegetables in the jars, secure with lid and put upside down. Wait for 5-10 minutes. Turn up again and a vacuum should be formed. Store in the fridge. Enjoy as a snack, with a steak or fish.
Beets, turnips, radishes, carrots, kohlrabi, onions, cauliflower, peppers, asparagus or green beans! For long-term canning, see recipe notes! Here's a simple recipe to help extend summer's bounty well into fall. Our fridge has been bursting at the seams- full of so many beautiful vegetables we've been. Almost any vegetable can be pickled, and the shape you choose to pickle in is entirely up to you.
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