Wednesday, May 14, 2014

Pickled Vegetables

I LOVE pickled vegetables. I like the little zip they add to other foods. I think they compliment a meat and cheese board nicely and I think they are a great alternative to chips with a sandwich. The other day I tried pickling and was surprised at how easy it was! Below is what I did:

1 tablespoon of whole black peppercorns
1 tablespoon of fennel seeds
1 cup of cider vinegar
1/4 cup of white vinegar
3/4 cup of water
1/4 cup of sugar
2 tablespoons of salt
1 bay leaf
Veggies are your choice (I used radishes, celery, cauliflower & carrots- also good would be baby onions, okra, green beans, broccoli etc.)

Pack your vegetable of choice tightly in a container, leaving about 1/2 inch of room at the top. Set aside. Add all other ingredients to a saucepan and stir until the sugar and salt have dissolved. Bring to a boil.
Immediately pour the brine into the container, making sure to cover the vegetables completely. Allow the mixture to cool to room temperature, about 1 hour. Cover container and store in the refrigerator for at least 1 day and preferably 1 week before using.










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