Pickled Cukes Recipe Recipe For Enchiladas

INSTANT PICKLED VEGETABLES

Steps:

• Blanch the cauliflower, carrots and celery in salted boiling water for 3 to 4 minutes. Drain, then transfer to a heatproof shallow bowl (do not shock in cold water as you normally would when blanching). Toss with the olives and cherry peppers. The warm vegetables will soak up some of the brine.
• Combine the vinegar, 1 cup water, the sugar, 2 rounded tablespoons salt and the bay leaves in a pot. Bring to a boil, stirring to dissolve the sugar and salt, then pour over the vegetables. Let cool, tossing occasionally. Serve at room temperature. Refrigerate any leftovers.

REFRIGERATOR PICKLED JALAPENO PEPPERS

Steps:

• Using disposable gloves, slice jalapenos, onion, and carrots and place in a large glass jar. Crush garlic and add to jar as well.
• Add water, vinegar, sugar, salt, peppercorns, oregano, and turmeric to a small saucepan set over high heat. Bring to a boil and stir so that sugar and salt are dissolved.
• Once boiling, carefully pour into the jar over the jalapenos/onion/carrots. Let jar sit out to cool down some for about 15-20 minutes, then place the lid on and refrigerate. Keep stored in the refrigerator.

PICKLED CUCUMBER RECIPE

Steps:

• Rinse the glass with hot and set aside.
• Wash pickling cucumbers and cut away any unsightly spots. Then cut into 0.5 cm wide slices and fill up the mason jar together with the dill flowers, savory and pepper.
• Put water, vinegar, salt and sugar in a saucepan and bring to a boil.
• Pour the liquid over the cucumbers to fill the jars.
• Seal the jars and store them in a cool place.
• Let it rest in a dark place for 4 weeks. They keep in the fridge for up to 12 months.

HOMEMADE EASY PICKLED CUCUMBERS RECIPE

Steps:

• Make sure to sterilize all tools and jars you are using. Let them dry well.
• Wash the cucumbers and dill.
• Make the brine by mixing the water, vinegar, and salt.
• Lay the cucumbers in the jar.
• Chop the dill and add to the jar.
• Add the coriander seeds.
• Fill the jar with the brine. Make sure all the cucumbers are submerged.
• Tightly close the jar and place it in the fridge. Let them pickle for at least 48 hours (the flavor intensifies best after one week).