Pickled Bell Peppers Carrots And Cauliflower Food

EASY PICKLED VEGETABLES CAULIFLOWER, RED PEPPERS AND CARROTS

Steps:

• Wash vegetables. Cut carrots into 1/2 centimeter rounds. Cut cauliflower into florets. Cut celery into 1/2 centimeter slices. Cut peppers in halves, remove stems and seers and cut into 1/2 centimeter slices.
• Wash jars and lids with hot soapy water. Place on a clean towel.
• Bring 3-4 liters water to a boil.
• To the bottom of each jar, add 100 ml apple cider vinegar, 1 tbsp salt. 3 tbsp sugar and 3 peppercorns (optional). Layer vegetables -carrots, cauliflower, celery, peppers. Fill to the top, press, to get more vegetables in, but do not squish.
• Top with hot water, filling jars almost to the top. Close lids. Close tight!
• Fill a large canning pot with water. Add jars. Bring to a boil and boil for 5 minutes.Remove from the pot and let jars cool to room temperature.
• Store in a cool and dry place for up to 6 months. Once you open a jar, store in the fridge for up to 1 week.

SPICY PICKLED CAULIFLOWER

Steps:

• Combine water, rice vinegar, sugar, salt, and turmeric in a saucepan. Simmer over low heat until sugar and salt have dissolved, about 5 minutes. Remove from heat and set aside.
• Place cauliflower florets in a bowl, toss with kosher salt, and set aside for about 30 minutes.
• Rinse cauliflower and evenly distribute cauliflower florets, chile peppers, garlic cloves, and black peppercorns among 3 pint-sized jars, pressing down so it's tightly packed. Pour brine into the jars, covering the cauliflower.
• Place the lids on the jars, move them to the refrigerator, and marinate for 2 to 3 days before serving. Flavor will be at its peak in about 1 week.

PICKLED CAULIFLOWER

Steps:

• Wash the mason jars and lids in hot soapy water. Rinse them, then let them air dry.
• Cut the cauliflower into florets. Cut the red pepper and carrot into strips. Peel and slice the garlic cloves in half.
• Tightly pack the cut vegetables into the mason jars. Then pack in the following ingredients, divided between the two jars: garlic, dill, coriander seeds and peppercorns.
• In a medium saucepan combine the sugar, kosher salt, white vinegar, and water and bring to a boil.
• Once just boiling, remove from the heat and pour the hot brine into the jars. Tap the jars on the counter to release any air bubbles and top off the jar with extra water if any vegetables are exposed.
• Place the lids on the jars and screw on the rings until they are tight. Cool to room temperature and transfer to the refrigerator. Refrigerate 24 hours. The pickles last up to 1 month refrigerated.

PICKLED CRISP VEGETABLES

Steps:

• Add fennel, cauliflower, bell peppers, and carrots to an 8-quart pot half full of unsalted boiling water, then immediately turn off heat and let stand, uncovered, 2 minutes. Drain vegetables in a colander and spread out on a kitchen towel to cool to room temperature.
• Bring remaining ingredients to a boil in a 3-quart nonreactive saucepan (see cooks' note, below) over moderate heat, stirring until sugar is dissolved. Transfer pickling liquid to a 4-quart nonreactive bowl and cool to room temperature, about 30 minutes. Discard garlic (don't be alarmed if it has turned blue in reaction to the vinegar) and add vegetables to pickling liquid. Weight vegetables with a plate to keep them submerged in liquid if necessary. Chill, covered, at least 1 week.