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Tuesday, May 19, 2009

Pickled Vegetables

Summer is coming. A few slices of ham, some potato salad and hard boiled eggs with a little tossed greens and scallions. A few pickled vegetables would not go astray on those warm sunny days.
For pickling liquid
2 1/2 cups distilled white vinegar
3 cups water
3/4 cup sugar
5 tablespoons kosher salt
1 teaspoon yellow mustard seeds
1/2 teaspoon dried hot red-pepper flakes
For vegetables
1 head cauliflower (2 lb), trimmed and broken into 1- to 1 1/2-inch florets (6 cups)
1 red bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
4 carrots, cut diagonally into 1/2-inch-thick slices (2 cups)
4 celery ribs, cut into 1-inch-thick slices (3 cups)
Make pickling liquid:Bring pickling-liquid ingredients to a boil in a 3-quart nonreactive saucepan over moderate heat, stirring until sugar is dissolved.
When all the vegetables have been blanched layer them in a pickling jar. Add peeled garlic clove, hot peppers, bay leaf and anything else you would like. Pour brine or pickling liquid over them making sure you cover them. Allow to cool and put aside in the ‘fridge for as long as you can resist.

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