Homemade Pickled Veggies
- serves 8
Who knew making pickled veggies could be so easy? Chuck Hughes' simple recipe will have you pickling all your veggies before they go bad.
8 cup of mixed vegetables (Carrots, celery, beets, cauliflower)
2 clove garlic
1 Tbsp dill seeds (15 ml)
1 Tbsp mustard seeds (15 ml)
1 Tbsp coriander seeds (15 ml)
1 Tbsp black peppercorns (15 ml)
3 sprig rosemary
3 cup white vinegar (750 ml)
2 cup water (500 ml)
2 ½ cup sugar (625 ml)
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 vegetables to a prepared ice bath 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 remaining ingredients in a large saucepan over medium-high heat. Cook until the mixture comes to just under a boil. Pour mixture directly over 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.