Lately I have become absolutely obsessed with canning! When I saw this recipe on www.pinterest.com I knew I had to make it! This recipe was very easy to make for someone with little canning experience. I have my fingers crossed that after the 2 week waiting period for the flavors to blend these vegetables will actually taste good!
 | ||
| Pickled Veg Medley |
This recipe will fill 9 jars.
Ingredients:
2.5L jug of white vinegar
Peppercorns
Salt
Garlic
Fresh oregano sprigs
Olive oil or grape seed oil
6 bell peppers, assorted colors, cut into big chunks
Green beans
Radishes
8 carrots, peeled, and cut into round slices
6 small zucchini, cut into round slices
2 heads cauliflower
Directions:
Have ready, hot sterilized jars and their lids.
In a large sauce pan combine 9 cups vinegar (entire 2.5L jug) and salt.
Add 9 cups of water and bring to a boil over medium-high heat, stirring to dissolve the salt.
Meanwhile cut up all your vegetables.
In each jar place 1 oregano sprig, 3 garlic cloves & 10 peppercorns.
Divide the vegetables among the jars, filling them to within 1 inch of the rims.
Ladle the hot bring into the jars until full. Remove any air bubbles.
Add 1tbsp olive oil or grape seed oil to each jar.
Wipe the rims clean and seal tightly with the lids.
Boil your jars for 25mins in water bath. Let your jars stand undisturbed for 24hrs and then set aside for 2 weeks for the flavors to develop.
Enjoy!
No comments:
Post a Comment