PICKLED VEGETABLES #2 Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Brine for 3 - 4 pints, depending on how tightly you pack the veggies:
2 c vinegar
1 c water
2 T salt
Grape leaves, bay leaves, or ¼ t calcium chloride
Pack in jar:
1 clove garlic
1 top of dill weed (or ½ t dill seed)
1 t pickling spice
Green tomatoes, sweet peppers, carrots, cauliflower, green beans, and/or asparagus.
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Directions: |
Directions:Prepare brine with ingredients listed above. Adding a few grape leaves, bay leaves, or calcium chloride to the brine mixture will help keep the pickles crisp when canned. Remove the leaves before adding the brine to the jars. Place brine ingredients in a pot; stir while bringing to a boil. Simmer for 10 or 15 minutes to blend the leaf tannins into the brine.
Wash vegetables. Small (less than 1 inch in diameter) green tomatoes, used whole, are the best. Slice the rest of the vegetables. Place the vegetables into clean pint jars into which you have placed pickling spice, garlic and dill weed (or dill seed). Pour in hot brine and cap the jars. Let them “cook” until they reach room temperature if you are not going to process them. Prepare them at least a day or two before they will be eaten. These will keep in the refrigerator for several weeks.
These vegetables may be canned in a boiling water bath following standard procedures and stored for a year or more.
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Personal
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Personal
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FAMILY STORY - CREATIVE PICKLING
I started making these pickled vegetables for two reasons. First, I really liked the pickled green bell pepper strips my Mom, Barbara Miller, used to add to jars of dill pickles. Second, in Spokane you can bet on having a lot of green tomatoes after it cools off enough that they will not ripen on the vine.
Pint jars of green tomatoes and pepper strips are not very eye-catching so I started adding carrot sticks and red and yellow sweet pepper strips for color.
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