PICKLED VEGETABLES
Source: Giardiniera
The usual suspects in this pickled vegetable recipe are carrots, cauliflower, and peppers — however, other veggies are often used as well. After the vegetables are pickled, they have a vinegary and herby flavor.
Ingredients
1 Small Cabbage
1 Large Red Bell Pepper
1 Large Yellow Bell Pepper
1/2 Medium Cauliflower
1 Small Broccoli
1 Large Carrot
1 Medium Yellow Onion
5 cup Water
1 cup Light Olive Oil
1 1/4 cup White Vinegar
1 cup White Sugar
3 tbsp Salt
5 Bay Leaves
20 Peppercorns
For the most color variety, choose a veggie from each color subgroup.
Green: Asparagus, zucchini, celery, green beans, okra, artichoke hearts, cucumbers
Brown: Crimini mushrooms
Red/Purple: Turnip, red onion, tomatoes, radishes, beets, eggplant
Yellow: Squash
White: Onion, garlic
Instructions
Gather and clean all your veggies for pickling. Dice all the vegetables into same-sized pieces. Mix vegetables together in a large dish. Preferably something that you can cover with a lid for marinating.
Into a small saucepan, combine together water, oil, vinegar, sugar, salt, bay leaves, and peppercorns. Bring the sauce to a boil and pour the sauce over the prepared vegetables.
Let the vegetables marinade for at least 24 hours. After 24 hours, you can place them in mason jars or other airtight containers.
When stored properly, the relish will last for up to two weeks.
Source: Giardiniera
The usual suspects in this pickled vegetable recipe are carrots, cauliflower, and peppers — however, other veggies are often used as well. After the vegetables are pickled, they have a vinegary and herby flavor.
Ingredients
1 Small Cabbage
1 Large Red Bell Pepper
1 Large Yellow Bell Pepper
1/2 Medium Cauliflower
1 Small Broccoli
1 Large Carrot
1 Medium Yellow Onion
5 cup Water
1 cup Light Olive Oil
1 1/4 cup White Vinegar
1 cup White Sugar
3 tbsp Salt
5 Bay Leaves
20 Peppercorns
For the most color variety, choose a veggie from each color subgroup.
Green: Asparagus, zucchini, celery, green beans, okra, artichoke hearts, cucumbers
Brown: Crimini mushrooms
Red/Purple: Turnip, red onion, tomatoes, radishes, beets, eggplant
Yellow: Squash
White: Onion, garlic
Instructions
Gather and clean all your veggies for pickling. Dice all the vegetables into same-sized pieces. Mix vegetables together in a large dish. Preferably something that you can cover with a lid for marinating.
Into a small saucepan, combine together water, oil, vinegar, sugar, salt, bay leaves, and peppercorns. Bring the sauce to a boil and pour the sauce over the prepared vegetables.
Let the vegetables marinade for at least 24 hours. After 24 hours, you can place them in mason jars or other airtight containers.
When stored properly, the relish will last for up to two weeks.