Introduction: Pickled Vegetables

By www.facebook.com/dan.stoudt
About: Steward to about 20,000 trees on 40 acres.

An Amish lady had given me a pint of preserved vegetables. I enjoyed them and asked her for the recipe. Her recipe was for twenty pints but I didn't want to jump in at that level so cut everything down for a four pint batch.

Supplies

EQUIPMENT

Saucepan

Stove

Measuring cup

Measuring spoons

Paring knife

Cutting board or mat

Pint canning jars, lids and rings (wide mouth are easier to fill)

Kitchen scale


INGREDIENTS

.6 C vinegar

1-4/5 C water

1-4/5 C sugar

.6 Tbsp salt

1/8 tsp turmeric

1 tsp dill pickle mix (I used Mrs. Wages)

A total of 36 oz. cut up vegetables

  1. Cauliflower
  2. Zucchini (I didn't have cucumbers)
  3. Carrots
  4. Onions


Step 1: THE PROCESS

Combine all of the ingredients except the vegetables in a saucepan and heat, stirring occasionally, until the sugar is dissolved. Cool the liquid while you dice the vegetables to about 1/2" to 3/4" in size.

Mix the vegetables and pack them into clean pint jars. Cover the vegetables with the cool brine . Add a canning lid and tighten down a ring on each one. Store the jars in the refrigerator. They will be ready to enjoy in a couple of weeks. You should probably finish them off in a month or so.


When the vegetables are gone, add some more vegetables and see if they have enough flavor in another two weeks.