Pickled Veggies Delight Pickling Tradition

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Pickled Veggies Delight #ABRecipes
Pickled Veggies Delight

My mother loved to cook pickled seasonal veggies and jalapeño peppers, those were so good that were very popular among friends and family and became a tradition for gifting during the holidays and any occasion. Today I want to share my mother’s secret with you to prepare this pickled veggies delight recipe.

INGREDIENTS

Seasonal veggies, for this particular recipe I included:

  • Sweet peppers (red and yellow)
  • Jalapeños
  • Baby carrots
  • Baby cucumbers
  • Pearl onions
  • Potato medley (organic including purple, white and red petite bite size potatoes)
  • Broccoli/Cauliflower hybrid known as Broccoflower
  • 1 head of garlic cloves

You can use any seasonal veggie your market offers (particularly those that are firm) or even include mushrooms (button, criminis work the best) to prepare this Pickled Veggies Delight.

For the brine:

  • 3 cups of apple cider or white vinegar
  • 1 cup of water
  • 2 tablespoons of pickling spice blend (Cinnamon, Allspice, Mustard Seed, Coriander, Bay Leaves, Ginger, Cloves, Black Pepper, Mace, and Cardamom)
  • 2 tablespoons of dried red pepper (this adds additional spice if you want a milder flavor do not add)
  • Salt

Preparation time: 20 minutes. This recipe makes around 4 big full jars. Approximate cost per jar $5.00. You will need a big pot one of that are used when cooking chicken soup, stainless steel spoon and a ladle, and 4 sterilized crystal jars with sealing caps preferably new if not you can use your recycled tomato sauce jars make sure to have them properly cleaned and sterilized.

How to prepare pickled veggies #ABRecipes
How to prepare pickled veggies delight

Turn on your stove place the pot and add the vinegar, water, pickling spices, red pepper, and salt. Combine well and let it simmer, when water comes to the frit boil add the potatoes and lower the flame, cover the pot. Check potatoes when these are ready then add rest of the veggies and cook for 5 minutes. Do not overcook as peppers will become soggy and the color  won’t be as bright. Pickled veggies need to look bright and crisp to the bite.

Take the jars fill them with the veggies and ladle the rest of the vinegar with the spices up to the level of the jar and seal. Let them cold and store in the fridge. This preparation will last for many months though at my house this pickled veggies and peppers fly in 2 days so most of the time I double the recipe and make 2 or even 3 batches to use ad gifts for the family and friends.

Pickling is a tradition from the past and a great way to preserve harvest bounty and enjoy seasonal veggies year round try my Pickled Veggies Delight recipe. You can start this tradition today!

Pickled Veggies Delight

Pickled Veggies Delight

Chef Adriana Martin
A family recipe made with seasonal veggies and then pickled to enjoy as a garnish, side dish or appetizer.  Perfect for canning and gift giving. 
0 from 0 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Appetizer or Side Dishes, Canning, Appetizer, Gourmet
Cuisine Mexican Cuisine
Servings 4 jars

Ingredients
  

  • 10 sweet peppers
  • 8 jalapeños sliced
  • 1 bag baby carrots
  • 1 bag pearl onions
  • 1 bag potato medley purple, white and red petite bite size potatoes
  • 4 cups broccoflower cut in florets
  • 1 head of garlic cloves
  • 3 cups of apple cider or white vinegar
  • 1 cup of water
  • 2 tablespoons of pickling spice blend cinnamon, allspice, mustard seed, coriander, bay leaves, ginger, cloves, black pepper, mace, and cardamom
  • 2 tablespoons red pepper crushed
  • 1 tablespoon salt

Instructions
 

  • Turn on your stove place the pot and add the vinegar, water, pickling spices, red pepper, and salt. 
  • Add the potatoes and let them simmer at lower flame and cover the pot.
  • Check potatoes when these are ready add rest of the veggies and cook for 5 minutes.
  • Take the jars fill them with the veggies and ladle the rest of the vinegar with the spices up to the level of the jar and seal.

Notes

Do not overcook as peppers will become soggy and the color won’t be as bright. Pickled veggies need to look bright and crisp to the bite.
You can use the traditional pressure cooker canning or boil canning to seal the bottles.

Nutrition

Serving: 0gCarbohydrates: 0gProtein: 0gFat: 0gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgPotassium: 0mgFiber: 0gSugar: 0gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg
Keyword canning, pickled veggies, pickling, vinegar
Tried this recipe?Mention @adrianasbestrecipes or tag #abrecipes on Instagram

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