Homemade Pickled Veggies
Serves: 2
Lacy Volkman
1 January 1970
Based on User reviews:
55
Spice
46
Sweetness
50
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 cloves
Garlic1 tbsp
Dill Seeds1 tbsp
Mustard Seed1 tbsp
Coriander Seed1 tbsp
Black Peppercorn3 sprigs
Rosemary (fresh)2.5 cups
Sugar3 cups
White Vinegar2 cups
WaterDirections:
1
For the pickled vegetables: Bring a large pot of salted water to a boil over high heat
2
Fill a large bowl with ice and water and set aside
3
Place the vegetables in the boiling water and let cook until vibrant in color, but still firm, about 1 minute
4
Transfer the vegetables to a prepared ice bath, let sit until cool and drain
5
Transfer the blanched vegetables to a clean jar* (or jars) with the garlic
6
Top with spices and herbs, and set aside
7
For the marinade: Combine the sugar, vinegar and water in a large saucepan over medium-high heat
8
Cook until the mixture comes to just under a boil
9
Pour the mixture directly over the vegetables and seasonings
10
Allow to cool to room temperature, cap, and refrigerate
11
Store refrigerated for at least 48 hours and for up to 1 month
12
*Sterilizing Jars: Properly-handled sterilized equipment will keep canned foods in good condition for years
13
Sterilizing jars is the first step of preserving foods
14
Tips: Jars should be made from glass and free of any chips or cracks
15
Preserving or canning jars are topped with a glass, plastic, or metal lid, which has a rubber seal
16
Two piece lids are best for canning, as they vacuum seal when processed
17
To sterilize jars, before filling with jams, pickles, or preserves, wash jars and lids with hot, soapy water
18
Rinse well and arrange jars and lids open sides up, without touching, on a tray
19
Boil the jars and lids in a large saucepan, covered with water, for 15 minutes
20
Use tongs when handling the hot sterilized jars, to move them from boiling water
21
Be sure the tongs are sterilized too, by dipping the ends in boiling water for a few minutes
22
As a rule, hot preserves go into hot jars and cold preserves go into cold jars
23
All items used in the process of making jams, jellies, and preserves must be clean
24
This includes any towels used, and especially your hands
25
After the jars are sterilized, you can preserve the food
26
It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products