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Pickled Vegetables: Pick a Peck

7/20/2016

2 Comments

 
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July is National Pickle Month, did you know that? There’s some logic to it, given that mid-summer produce is abundant, ripe, and flavorful and pickling allows you to capture the goodness, can it, and save it for later when fresh veggies are a bit scarcer. ​
I like making refrigerator pickles which do not receive the full canning treatment to become shelf-stable. These babies come together quickly and will last for weeks chilled in the fridge. Almost any vegetable can be pickled. I like to browse the farmers market and then pickle a mix. OMG so good!

Click on the photos to enlarge them and read the captions.
Printable Recipe- Garden Vegetable Pickles
File Size: 545 kb
File Type: pdf
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Tina’s Garden Vegetable Pickles
Recipe source: Nancy Silverton’s Sandwich Book
Yield: about 2 ½ cups

INGREDIENTS:
  • 1 tbsp. mustard seeds
  • 1 tsp. fennel seeds
  • 1 tsp. black peppercorns
  • 4 whole dried red chiles
  • 2 bay leaves
  • 3 cups water
  • 1 cup champagne vinegar or white wine vinegar
  • 2 3-inch sprigs fresh thyme
  • 3 tbsp. Kosher salt
  • 3 garlic cloves, peeled and thinly sliced
  • 2 or 3 shallots, peeled and cut into quarters with the root end intact
  • 4 cauliflower florets (about 4 ounces) sliced into ¼-inch-thick slices
  • 2 medium carrots (about 4 ounces) peeled and sliced on the extreme bias into ¼-inch-thick slices 
  • 1 small fennel bulb (about 4 ounces) outer stalks removed, sliced length-wise into 1/8-inch-thick slices
  • 1 celery stalk, peeled and sliced on the extreme bias into ¼-inch-thick slices
  • 1 small red or yellow bell pepper, sliced into ¼-inch-thick slices
 
DIRECTIONS:
  • In a medium skillet over medium-high heat, toast the mustard seeds, fennel seeds, peppercorns, chiles and bay leaves for 2-3 minutes, until the spices begin to release their aromas.
  • Place the above ingredients along with the water, vinegar, thyme, salt and garlic in a medium saucepan over high heat, and bring to a boil. Reduce the heat to low, and simmer for 15 minutes.
  • Remove the pan from the heat and stir in the shallots, cauliflower, carrots, fennel, celery and bell pepper.
  • Allow the mixture to cool, and pour it into a jar or bowl.
  • Refrigerate the pickles for at least 24 hours.
2 Comments
Kevin Randolph link
1/10/2021 07:52:57 pm

Hello mate nicce post

Reply
Northern Ireland Femdom link
10/21/2022 08:45:29 am

Your the best

Reply



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