RECIPE SUBMITTED BY Stephen Lilly
I pickled so mixed veggies, to use on salads. The beautiful bride often takes them eats them as a side dish.
4 cups of chopped/sliced veggies ( I used Carrots, Cukes, and Cauliflower)
2-3 jalepeno peppers (cut in half lengthwise) I did not seed them. More for more kick. Seed them if you want flavor but less kick.
Have your veggies ready before the next step
The Brine:
1-1/4 Cup Vinegar
3/4 Cup Water
1 Tablespoon sugar
1 Tablespoon pickling salt
Mix all the brine ingredients together and bring to a boil. No need to boil for a sustained period, this is just to dissolve sugar and salt.
Pour hot brine over veggies (In a glass container with snug fitting lid)
Refrigerate.
This can be eaten as soon as it is well chilled, but is better if you can resist 3-4 days.
To make Dill Icebox pickles, I use the same method as above, but add a couple tablespoons of dill and couple garlic cloves to the final mix.
Enjoy
I pickled so mixed veggies, to use on salads. The beautiful bride often takes them eats them as a side dish.
4 cups of chopped/sliced veggies ( I used Carrots, Cukes, and Cauliflower)
2-3 jalepeno peppers (cut in half lengthwise) I did not seed them. More for more kick. Seed them if you want flavor but less kick.
Have your veggies ready before the next step
The Brine:
1-1/4 Cup Vinegar
3/4 Cup Water
1 Tablespoon sugar
1 Tablespoon pickling salt
Mix all the brine ingredients together and bring to a boil. No need to boil for a sustained period, this is just to dissolve sugar and salt.
4 cups of chopped/sliced veggies ( I used Carrots, Cukes, and Cauliflower)
2-3 jalepeno peppers (cut in half lengthwise) I did not seed them. More for more kick. Seed them if you want flavor but less kick.
Have your veggies ready before the next step
The Brine:
1-1/4 Cup Vinegar
3/4 Cup Water
1 Tablespoon sugar
1 Tablespoon pickling salt
Mix all the brine ingredients together and bring to a boil. No need to boil for a sustained period, this is just to dissolve sugar and salt.
Pour hot brine over veggies (In a glass container with snug fitting lid)
Refrigerate.
This can be eaten as soon as it is well chilled, but is better if you can resist 3-4 days.
To make Dill Icebox pickles, I use the same method as above, but add a couple tablespoons of dill and couple garlic cloves to the final mix.
Enjoy
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