In a pickle

If you enjoy pickles you might also appreciate pickled vegetables. Pickled vegetables have become likable amongst many people over the past few years in salads, as garnishes, a side item, and even an accessory to menu items. Pickling is a way of preserving food in a brine commonly made up of salt, water, and an acidic solution, mainly vinegar. This method is used for the fact that it can safeguard perishable food for months.

The last few restaurants Ive worked at there’s  been an appearance of pickled vegetables  on the menu even if it was pickled beets for a salad or pickled onions for a sandwich. Since I began working with them more I thought about making my own pickled vegetables at home so I had an acceptable snack with a salty and sour flavor to it. This recipe is easy to do and you can hold these in your refrigerator up to 1 year. You can use any vegetables you like. I would’ve included Okra and cauliflower, however there wasn’t enough room in my little jar.

To Pickle vegetables you will need:

A.) Pickling Liquid

1.) 2 Cups Water

– 1 3/4 Cups Distilled White Vinegar

– 1/2 Cup Granulated sugar

– 1 1/2 teaspoons coarse salt

– 1 Tablespoon Pickling spice (You can make from scratch. Add in 2 bay leaves, 1 Tablespoon peppercorns, dry herbs/spices of choice.)

B.) What to pickle

-1 Each Cucumber, sliced in thin rounds

-3 Each sweet peppers, sliced into thin rings

– 12 Each Green beans

-1 Cup Dill, preferably fresh or you may use dried.

-8 Each garlic cloves, peeled and sliced thin

-2 Each dried red chili peppers or 1/2 teaspoon red pepper flakes

-2 Each Mason jars or storage jar of choice

How to prepare:

-Place all ingredients in a pot except for vegetables and bring to a simmer over medium high heat.

-While waiting to boil, disperse vegetables between the two mason jars.

-Add the hot pickling liquid until covering the vegetables.

-Let cool before putting the lid on. This step is important!!! If you place the lid on too soon before it cools you risk botulism. This will inhibit the growth of bacteria. You want to avoid that!

-Cover and place in refrigerator at least 10 days before eating.

Enjoy!

– If you like gin and tonic, this spicy pickle recipe goes great with this cocktail. Simply add a little bit of the brine into your tonic class and garnish with 3 vegetables. Add a splash of hot sauce and enjoy the delicious taste of a spicy gin and tonic!! 🙂

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Published by

Driven2Eat

Food & Wine connoisseur, I love to make beautiful things even if nobody cares. Nikon D3100 photo journalist and writer. I've started this blog to share my enthusiasm of the culinary world among other personal interests with folks who maintain involvement in the food world and to enliven others who want to develop a love for cooking, crafting and wellness. Be active, be healthy, be happy. Thanks for stopping by! Cheers :)

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