Tuesday, September 22, 2009

To make preserved vegetables in vinegar and salt brine follow the recipe below

9 cups water
6 cups Distilled white vinegar
1/2 cup Pickling salt, Kosher salt or other non-iodized salt
1/2 to 1 1/2 tablespoons sugar
2-3 whole cloves of garlic2-3 hot dried chilesWhole cloves, dill, tarragon, and or basil [optional]Carrots [cut in 3 inch rounds or quartered and cut into 2-3 inch lengths]
Cauliflower (optionial cut in small flowerlettes)
Celery stalks (cut into 2-3 inch pieces)Small white onions (peeled)
baby cucumbers cut into 3 inch rounds
green sweet chillies (whole)

Prepare the vegetables in the desired amount of each and place in a large covered jar or crock and pour the liquid and spices over the vegetables. Stir occasionally for about three weeks when pickles are ready to eat. Serve chilled.

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