MIXED PICKLED VEGETABLES
Steps:
- Divide the vegetables, mustard seeds, coriander seeds, peppercorns, bay leaves, allspice, shallots, and red pepper flakes evenly between 2 sanitized pint jars, leaving 1/2 inch of headspace at the top of the jar.
- In a saucepan, bring the vinegar, honey, and salt to a boil, stirring to dissolve the honey and salt. Boil for 1 minute. Pour the hot vinegar into the jars, fully immersing the vegetables. There may be a little extra pickling liquid left over.
- Let cool to room temperature, seal, and refrigerate. The pickles are ready to eat after 2 weeks and will keep in the refrigerator for up to 2 months.
- Basic Canning
- Canning is a straightforward process that experienced veterans can do instinctively. It's fun and easy, but because detailed procedures must be followed in order to prevent the growth of toxic bacteria, you should first learn from an experienced canner or study one of the books recommended in the Resources section (page 194) if you want to strike out on your own. Describing the full canning process, which results in foods that can be stored at room temperature for up to a year in a cool, dark, place, is beyond the scope of this book, so the preserve recipes that follow are ones that can be stored in the fridge for 1 to 2 months.
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Tshegofatso Kubayi
[email protected]This recipe is a keeper! I've made it several times and it always turns out great.
LR7 Gaming
[email protected]I'm not a big fan of pickled vegetables, but I thought this recipe was pretty good. The vegetables were not too sour and the brine was flavorful.
Fik Moses
[email protected]Overall, I thought this recipe was pretty good. The vegetables were flavorful and the brine was well-balanced. I would definitely make it again.
Benjamin Dwinell
[email protected]This recipe was a bit too complicated for me. I think I'll try a simpler recipe next time.
levex vnex
[email protected]The vegetables were not crisp enough for my liking. I think I'll blanch them for a shorter amount of time next time.
Yasin Vhai
[email protected]These pickled vegetables were a bit too sour for my taste. I think I'll use less vinegar next time.
V0RT3X X
[email protected]I followed the recipe, but I used a different type of vinegar. The vegetables still turned out great, but the flavor was a bit different.
sanjay sunari
[email protected]I made this recipe exactly as written, and the vegetables turned out great. I especially liked the addition of the mustard seeds.
KVGYAN Music's
[email protected]This is the best pickled vegetable recipe I've ever tried. The vegetables are so flavorful and the brine is perfect.
Noe Patino
[email protected]I've been making this recipe for years, and it never disappoints. The vegetables always come out crisp and flavorful.
Anondo a2z
[email protected]These mixed pickled vegetables were a delightful addition to my last dinner party. The flavors were perfectly balanced, and the vegetables retained their crunchiness. My guests raved about them!