Saturday, November 12, 2011

Pickled Vegetables

Suzie's Farm and Schaner Farm had some lovely vegetables today at the Little Italy Farmers Market so I'm pickling them. This method is not meant to be shelf stable and should be stored in the refrigerator. Each of these recipes makes a 1 quart jar:

Pickled Cucs
about 8 spiny little cucumbers, quartered
4 yellow cherry tomatoes, halved
1/4 red onion, thinly sliced
1/2 teaspoon dill
1/4 teaspoon whole black peppercorns
1/2 cup rice wine vinegar
1/2 cup water
2 tablespoons evaporated cane sugar
1 tablespoon sea salt

Pickled Beets
6 small beets, peeled & cut into sixth
1/4 yellow onion, thinly sliced
4 sprigs fresh parsley
a pinch of black mustard seeds
1/4 teaspoon whole black peppercorns
1/2 cup balsamic vinegar
1/2 cup water
2 tablespoons honey
1 tablespoon sea salt


Pickled Peppers
6 assorted sweet peppers, cut into 1/2" strips
whole garlic cloves
1/2 teaspoon basil
1/2 teaspoon oregano
a pinch of red pepper flakes
1/2 cup red wine vinegar
1/2 cup water
2 tablespoons evaporated cane sugar
1 tablespoon sea salt

Pickled Thyme Carrots
3 bunches whole small carrots
8 sprigs fresh thyme
1/4 teaspoon whole black peppercorns
1/2 cup red wine vinegar
1/2 cup water
2 tablespoons honey
1 tablespoon sea salt

Pickled Indian Carrots
3 bunches whole small carrots
1/4 yellow onion, thinly sliced
1 sprigs fresh cilantro
a goodly pinch of saffron
1/4 teaspoon whole black mustard seeds
1/4 teaspoon whole cumin seeds
1/2 cup coconut vinegar
1/2 cup water
2 tablespoons evaporated cane sugar
1 tablespoon sea salt

Stuff the herbs, veggies & spices in a pint-sized jar.  In a small sauce pan, bring the water, vinegar, salt & sweetener to a boil.  Pour into jar to the top.  Screw the lid on tight and allow to cool.  Store in the refrigerator for a couple days before eating.

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