MIXED PICKLES
Making your own pickles is easy and is a great way to use up leftover vegetables in your fridge. They're also great for your health and last up to 3 months. The vegetables I've used are just a guide, you can use whichever vegetables or herbs you wish.
Provided by em_macaussie
Time 13m
Yield Makes 500g approx
Number Of Ingredients 30
Steps:
- In a large bowl stir together all of the marinade ingredients. Add all the pickling ingredients to a large pot and bring to the boil. While the mixture is heating, slice the vegetables into bite sized pieces, usually circles for the cucumbers, radishes and carrots and length ways for the other vegetables. You want the pickling ingredients to be able to penetrate the vegetables so you don't want them to be too thick.
- Add the vegetables to the boiling pickling mixture for three minutes before straining. Make sure while they're in the water that they are submerged, push them down with a spoon if necessary.
- Add the hot vegetables to the marinade and mix it all together. Whilst still hot, spoon into sterilised jars and cover with the marinade. If the marinade doesn't fully cover the vegetables, pour over additional olive oil. Ideally wait a couple of weeks so the marinade can infuse. These will keep for up to three months in the cupboard and one week in the fridge after opening.
MUM'S SWEET MIXED PICKLES
I loved these. Especially the little onions :) Mum would make a special little jar for me of just onions and cauliflower. As I got older she continued this little tradition every year xo Now as I've mentioned in other recipes of hers, she didn't leave me with any methods of doing things, so I only have what I have and no...
Provided by Sue Fitzpatrick
Categories Other Side Dishes
Number Of Ingredients 9
Steps:
- 1. Wash and floret caulifower, peel off any dry layers from onions, cut cucumbers and place them all into a large enamel canner. Mum used to slice the cucumbers in quarters - lengthwise, then cut those quarters into 1" pieces.
- 2. Brine: Boil one gallon of water then add 1 cup of pickling salt to it. Pour hot over vegetables and cover.
- 3. Day 2: Change brine (do not rinse vegetables)
- 4. Day 3: Change brine (do not rinse vegetables)
- 5. Day 4: Drain brine and cover vegetables with boiling water and 1 tablespoon of alum. (do not rinse vegetables)
- 6. Day 5: Drain and thoroughly wash vegetables under cold water. Pack vegetables into sterilized jars. Fill them to the neck of the jars.
- 7. Syrup: In a pot, add sugar, vinegar and pickling spice. Boil 5 minutes, pour over vegetables and seal jars.
MIXED PICKLES
These are sooo delicious to have ready to eat!! This recipe makes a large amount of the pickled vegetables, so if you don't want as much I suggest cutting the recipe in half. **The preparation time doesn't include the time the vegetables need to sit in the jars. It's your own personal preference of how long you want to keep them in the jars before eating them, but personally I don't keep them that long because the boiling mixture pickles the vegetables quickly. Just give them a taste test after a couple days :) Enjoy!
Provided by Palis Favorites
Categories Low Protein
Time 15m
Yield 35 , 35 serving(s)
Number Of Ingredients 11
Steps:
- Cut cauliflower in to flowers and wash. Slice the rest of the vegetables. Place in clean jars.
- Mix water, salt, and vinegar and bring to a boil.
- Pour boiling mixture into jars 1' from top, (if you are using the food coloring, add the few drops now) and seal the jars immediately.
Nutrition Facts : Calories 41.1, Fat 0.2, SaturatedFat 0.1, Sodium 3271.7, Carbohydrate 8.7, Fiber 2.3, Sugar 4.4, Protein 1.7
BEST EVER SWEET PICKLES
I pack away homegrown cucumbers every summer. This recipe is based on the pickled veggies in Brown Eggs and Jam Jars by Aimee Wimbush-Bourque, but I've made it less mustardy and more garlicky to fit my family's tastes. This method keeps them incredibly, refreshingly crunchy. -Ellie Martin Cliffe, Taste of Home Digital Deputy Editor
Provided by Taste of Home
Time 1h10m
Yield 4 pints.
Number Of Ingredients 12
Steps:
- In a large nonreactive bowl, combine cucumbers, onion and salt. Cover with crushed ice and mix well. Let stand 3 hours. Drain; rinse and drain thoroughly., In a Dutch oven, combine sugar, water, vinegars, mustard seed, celery seed and peppercorns. Bring to a boil, stirring to dissolve sugar. Add cucumber mixture; return to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 4-5 minutes or until heated through., Carefully ladle hot mixture into 4 hot wide-mouth 1-pint jars, leaving 1/2-in. headspace. Add 3 garlic cloves and 1 bay leaf to each jar. Remove air bubbles and, if necessary, adjust headspace by adding hot pickling liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 35 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.
SWEET MIX PICKLES
Make and share this Sweet Mix Pickles recipe from Food.com.
Provided by strew
Categories Canadian
Time P9D
Yield 6 pints
Number Of Ingredients 5
Steps:
- DAY 1-- Wash cucumbers and remove stems. Slice off and discard 1/16 inch of each end. Cut cucumbers into slices about 3/4 of an inch thick. Layer cucumbers and pickling salt in a large stone crock or food grade plastic container just large enough to hold them. Cover with boiling water. Place a weight on top of the cucumbers to prevent them from floating above the liquid. Let stand 3 days.
- DAY 4-- Drain. Cover with boiling water.
- DAY 5-- Drain. Cover with boiling water.
- DAY 6-- Drain and rinse with cold water. Combine vinegar, 4 cups sugar and pickling spice in a large saucepan. Bring to a full boil: pour over drained cucumbers and replace weight.
- DAY 7-- Drain and rinse with cold water. Combine vinegar, 4 cups sugar and pickling spice in a large saucepan. Bring to a full boil: pour over drained cucumbers and replace weight.
- DAY 8-- Drain and rinse with cold water. Combine vinegar, 4 cups sugar and pickling spice in a large saucepan. Bring to a full boil: pour over drained cucumbers and replace weight.
- DAY 9--
- Fill canner with boiling water. Place 6 clean pint jars in canner over high heat.
- Place snap lids in boiling water: boil 5 minutes.
- Drain cucumbers, reserving liquid in a saucepan: bring to a boil. Pack cucumbers into a hot jar to within 3/4 inch to the top of rim. Add boiling pickling liquid to cover cucumbers within 1/2 inch of rim. Put lids on jars and place in canner.
- Cover canner, return to boil: process for 20 minutes. Remove jars. cool 24 hours. Store in a cool, dark place.
Nutrition Facts : Calories 1124.5, Fat 0.4, SaturatedFat 0.1, Sodium 18873.8, Carbohydrate 280.4, Fiber 1.9, Sugar 272.8, Protein 2.5
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