Pickled vegetables

It’s summer, and with summer, comes more time to cook and more things to cook with: farmer’s market vegetables! Yesterday, I did a little experiment with my grandmother’s family pickle recipe and tried pickling some of my own vegetables. But here’s the catch: Paul hates pickles. So, I had to modify the recipe to make it taste like something Paul does like: our recipe for blanched kale with a dressing of sauteed onions and jalepenos in olive oil and balsamic vinegar. Here’s how I did it.

Spicy Pickled Vegetables

Step 1: Choose your vegetables

My choice of vegetables was heavily inspired by things I’ve had pickled successfully in the past: carrots, green beans, cauliflower, celery, red pepper, and cucumbers. I cut all of them into chunks that would pickle in roughly the same time and could also be eaten easily in one bite.

Step 2: Make your pickle juice!

The next order of business is to make your pickling liquid. My recipe was loosely based off my Grandma Martha’s pickle recipe, but modified to (hopefully) suit Paul’s taste. Here it is:

The page from my recipe book that I copied my Grandma's recipe onto before coming to Bloomington.

7 cups water
3/4 cup cider vinegar
about 3/8 cup balsamic vinegar
3/8 cup salt
2 tsp sugar
1 jalepeno, sliced into 1/4″ rounds
1/4 large onion, roughly chopped
1+ clove garlic, rough chopped

Heat all of the above ingredients in a saucepan, covered, just until boiling and then remove from heat and keep covered until ready to pour over vegetables.

Pickle juice on the stove

Step 3: Clean your jars.

This step is essential. Even though we’ll be pickling with the help of the refrigerator (and not the old fashioned way), it’s key that your jars (and tops) be extremely clean, because otherwise you’ll have mold growing in your pickles in just a few days and they won’t last for weeks like they will in clean jars.

Step 4: Build your vegetables.

Layer the vegetables into the jars in any order you please. You can do separate sets of vegetables in each jar, or mix and match. I like to mix because it looks pretty.

All in: green beans, carrots, celery, red pepper, and cauliflower.


All ready to be pickled!

Step 5: Pickle!

Pour the pickle juice over the vegetables, seal the jars, and put in the fridge. Test the vegetables every day or so, to see when they’re pickled to your desire of doneness. It can be anywhere from a day to a week, depending on the type of vegetables, the size of the slices, the temperature of your fridge, and your personal tastes. We’ll be trying ours tonight. I’ll keep you posted!

Sealed up tight!


Sitting tight in the fridge, pickling away.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s