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Quick Pickled Vegetables Recipe

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This recipe for Quick Pickled Vegetables is from The Bryant-Snure Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 tsp. Salt
1 pound baby carrots, radishes, or beets peeled
1 cup sugar
1 cup rice wine vinegar
1 T. Zatarain's Crab Boil seasoning or 1 tsp. Each of mustard seeds, coriander seeds, and black peppercorns
(2 cups water)
Directions:
Directions:
© My Family Table page 25
1. In a medium saucepan bring 2 cups of water to boil along with the salt. Add the peeled vegetables and blanch for no longer than two minutes. Remove the vegetable with a slotted spoon. Add the sugar, vinegar, and spices to the pot and bring to just a boil.
2. Fill canning jars with the blanched vegetables and pour enough cooking liquid to fill the jars. Cool then cover ant store the jars in the refrigerator where they'll last for a couple of weeks
Number Of Servings:
Number Of Servings:
1 quart
Preparation Time:
Preparation Time:
About 30 minutes after preparing vegetables; add 15 minutes if processing
Personal Notes:
Personal Notes:
This is from My Family Table by chef John Besh. He adds comments to most recipes. I have processed this recipe and used it with beans and pickles.
Just go buy his book!

 

 

 

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