Pickled Garlic Vegetables Food

PICKLED VEGETABLES

Steps:

• Prepare the vegetables by cutting them into the desired shapes and sizes. Cucumbers can be sliced into spears or coins. Carrots should be peeled and can be cut into spears or coins. Separate cauliflower into bite-size florets.
• Add a clove of garlic and a sprig of dill to the bottom of each clean pint jar. Then fill the jar with vegetables, either one type or a combination, packing tightly without damaging the vegetables. Allow about half an inch at the top of each jar.
• To make the brine, bring the vinegar, water, and salt to a boil in a small sauce pan over medium-high heat,. Stir to dissolve the salt.
• Pour the brine over the vegetables, allowing about half an inch of room at the top of the jars. You may have extra brine leftover.
• Gently tap the jars on a counter top to remove any air bubbles.
• Place the lids on the jars.
• Allow the jars to cool to room temperature.
• Refrigerate the jars for 3 days for maximum flavor, or if you can't wait that long, a minimum of 24 hours. The pickled vegetables can be stored in the refrigerator for up to 2 months.

GARLICKY PICKLED MIXED VEGGIES

Steps:

• Remove husks from ears of corn. Scrub with a stiff brush to remove silks; rinse. Cut cobs into 1- to 1 1/2-inch pieces. In an 8-quart pot combine corn, cauliflower, sweet peppers, green beans, carrots, and onions. Add enough water to cover. Bring to boiling. Cook, uncovered, for 3 minutes; drain. If desired, cut corn lengthwise into halves or quarters.
• In a 4- to 5-quart stainless-steel, enamel, or nonstick heavy pot combine the 3 cups water, vinegar, sugar, and salt. Bring mixture to boiling, stirring to dissolve sugar.
• Pack vegetables into six hot, sterilized pint canning jars, leaving a 1/2-inch headspace. Add 3 cloves garlic and 1/4 teaspoon crushed red pepper to each jar. Pour hot vinegar mixture over vegetables, maintaining the 1/2-inch headspace. Remove air bubbles and wipe jar rims; adjust lids.
• Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Makes 6 pints.

EASY PICKLED VEGETABLES

Steps:

• Place cauliflower, onions, cucumbers and peppers in a large bowl. In another large bowl, mix ice water and salt; pour over vegetables. Let stand 4 hours., Rinse vegetables and drain well. In a Dutch oven, bring sugar, vinegar, celery seed, turmeric and cloves to a boil. Add drained vegetable mixture; return to a boil. Reduce heat; simmer, uncovered, until vegetables are heated through, 5 minutes., Pack hot vegetables and liquid into six hot 1-pint jars, leaving 1/2-in. Remove air bubbles and adjust headspace, if necessary, by adding hot liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

PICKLED GARLIC

Steps:

• Divide the garlic and bay between two 500ml jars. Pour the vinegar, sugar, salt, chilli flakes and coriander into a pan with 200ml water. Bring to a simmer and stir until the sugar has dissolved. Pour the liquid between the two jars and seal. Leave for a minimum of a week and up to three months in a dark, cool place. Serve with cured meats and cheese.