Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Pickled Vegetables
- Level: Easy
- Yield: 3 quarts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 44
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 9
- Dietary Fiber
- 2
- Sugar
- 5
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 227
- Total: 4 hr 30 min
- Prep: 4 hr
- Cook: 30 min
Ingredients
1 pound carrots, peeled and cut into 1/4-inch slices on the diagonal
1 head cauliflower, trimmed and separated into small florets
1 pound pickling cucumbers, unpeeled, washed and cut into 1/4-inch slices on the diagonal
3/4 cup chopped fresh oregano leaves
1 quart white vinegar
1/2 cup sugar
1/4 cup coarse salt
2 tablespoons cracked black pepper
6 red jalapeno chilies
6 green jalapeno chiles
2 heads garlic, cloves separated, peeled, cut in half lengthwise
1 medium yellow onion, sliced
Directions
- Bring a medium saucepan of salted water to a boil, and blanch the carrots for 3 minutes. Remove from the boiling water with a slotted spoon, and refresh in a bowl of iced water. Drain and reserve. Then blanch the cauliflower about 6 minutes, drain, refresh and drain again. Place the carrots, cauliflower, cucumbers and oregano in a large nonreactive bowl.
- Combine the vinegar, sugar, salt and pepper in a saucepan and bring to a boil. Add the jalapeno chiles, garlic and onion and return to a boil. Cook 1 minute longer, and pour over the vegetables.
- Set aside to cool to room temperature. Pour into three 1-quart glass jars and refrigerate as long as 1 month.