Homemade Pickled Veggies

Homemade Pickled Veggies
Yields 4
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Prep Time
25 min
Cook Time
5 min
Total Time
30 min
Prep Time
25 min
Cook Time
5 min
Total Time
30 min
Ingredients
  1. 8 cups of mixed vegetables (recommended: carrots, celery, beets, cauliflower)
  2. 2 cloves garlic
  3. 1 tablespoon dill seeds
  4. 1 tablespoon mustard seeds
  5. 1 tablespoon coriander seeds
  6. 1 tablespoon black peppercorn
  7. 3 sprigs fresh rosemary
  8. 2 1/2 cups sugar
  9. 3 cups white vinegar
  10. 2 cups water
Instructions
  1. For the pickled vegetables: Bring a large pot of salted water to a boil over high heat. Fill a large bowl with ice and water and set aside. Place the vegetables in the boiling water and let cook until vibrant in color, but still firm, about 1 minute. Transfer the vegetables to a prepared ice bath, let sit until cool and drain. Transfer the blanched vegetables to a clean jar* (or jars) with the garlic. Top with spices and herbs, and set aside.
  2. For the marinade: Combine the sugar, vinegar and water in a large saucepan over medium-high heat. Cook until the mixture comes to just under a boil. Pour the mixture directly over the vegetables and seasonings. Allow to cool to room temperature, cap, and refrigerate. Store refrigerated for at least 48 hours and for up to 1 month.
*Sterilizing Jars
  1. Properly-handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods.
Tips
  1. Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic, or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed.
Manassero Farms https://www.manasserofarms.com/