Greetings! I made a variety of pickled vegetables this week and am quite happy with how they turned out. These are an easy quick version that, since they don’t require sterilization and vacuum sealing the jars, have to be kept in the refrigerator. They are also quick in that they only need to sit in the brine a couple of days before they’re ready to eat. They will keep in the fridge for 4 to 6 weeks.
I originally wanted to make my own hot pickled peppers but when I saw all the fresh produce at the market, decided to branch out and try doing some carrots, beans and garlic as well. And while the spicy peppers and garlic are my favourite they are all good.
So far we have had these pickles as a garnish/side for sandwiches and I also chopped some of the carrots and beans into a tossed salad. The beans can also be left whole and served as a garnish for a Bloody Mary or Bloody Caesar.
Next time I am going to try some turnip. I had pickled turnip in a restaurant once and it was delicious.
To make these 3 jars (two large ones and one medium) I used:
- 3 cups of water and 3 cups of vinegar.
- Water to cook vegetables.
- Vegetables of your choice. Quantity based on size of jar. I used Hot Portuguese Peppers, Fresh Garlic, Carrots, Green Beans.
- 1/3 cup sugar
- 2 tablespoons salt
Prepare vegetables by washing well and peeling and chop if required. For garlic, cut each clove lengthwise and remove inner core. For the beans I trimmed the ends and left them whole.
Parboil harder vegetables until tender crisp. I cooked the carrots, beans and garlic, but NOT the peppers. If using traditional cucumbers they are also not cooked.
Pack into clean jars. Note that I put my garlic and hot peppers into the same jar.
Bring vinegar, water, sugar and salt to a boil, and then carefully ladle into the jars, leaving about 1/2 of airspace at the top. Put your lids on and let them cool to room temperature, before storing them in the refrigerator.
Leave for at least 48 hours and then enjoy! Will keep for 4 to 6 weeks.