EASY PICKLED VEGETABLES
This pickled vegetables recipe was handed down to me by my mom. It's been in the family for years. These sweet and tangy pickles are delicious whether you use homegrown cucumbers or store-bought ones. They're great to have in the pantry. -Joan Haliford, North Richland Hills, Texas
Provided by Taste of Home
Time 4h35m
Yield 6 pints.
Number Of Ingredients 12
Steps:
- Place cauliflower, onions, cucumbers and peppers in a large bowl. In another large bowl, mix ice water and salt; pour over vegetables. Let stand 4 hours., Rinse vegetables and drain well. In a Dutch oven, bring sugar, vinegar, celery seed, turmeric and cloves to a boil. Add drained vegetable mixture; return to a boil. Reduce heat; simmer, uncovered, until vegetables are heated through, 5 minutes., Pack hot vegetables and liquid into six hot 1-pint jars, leaving 1/2-in. Remove air bubbles and adjust headspace, if necessary, by adding hot liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
Nutrition Facts : Calories 74 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 323mg sodium, Carbohydrate 16g carbohydrate (15g sugars, Fiber 1g fiber), Protein 1g protein.
PICKLED GARLIC
This recipe is not suitable for shelf-stable canning. If you make this recipe, you MUST store it in the refrigerator. Even if you seal the jars with a water bath. Refrigerate!
Provided by Meggan Hill
Categories Pantry
Time 45m
Number Of Ingredients 5
Steps:
- Combine canning salt and vinegar in a large saucepan. Bring to boil; reduce heat and simmer 10 minutes (180 degrees).
- Meanwhile, pack garlic into 4 sterilized pint jars (about 8 ounces per jar) leaving 1/2-inch of headspace. Add 1/4 teaspoon red pepper flakes and 1 head of dill to each jar. (If using fresh dill, add 1/2 cup to each jar.)
- Using a ladle, divide hot pickling liquid between the 4 jars, leaving 1/2-inch of headspace. Remove air bubbles, clean jar rims, center lids on jars, and adjust band to fingertip-tight.
- Chill in the refrigerator until pickled as desired (I recommend at least 3 weeks in the refrigerator). Store in refrigerator for up to 4 months (see notes) or seal jars following the instructions below (the pickled garlic must still be refrigerated; it will not be shelf-stable).
Nutrition Facts : Calories 52 kcal, ServingSize 0.25 cup, Carbohydrate 10 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 7 mg, Fiber 1 g, Sugar 1 g
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- Prepare the vegetables by cutting them into the desired shapes and sizes. Cucumbers can be sliced into spears or coins. Carrots should be peeled and can be cut into spears or coins. Separate cauliflower into bite-size florets.
- Add a clove of garlic and a sprig of dill to the bottom of each clean pint jar. Then fill the jar with vegetables, either one type or a combination, packing tightly without damaging the vegetables. Allow about half an inch at the top of each jar.
- To make the brine, bring the vinegar, water, and salt to a boil in a small sauce pan over medium-high heat,. Stir to dissolve the salt.
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