Welcome, what would you like to do?

How to Pickle Vegetables

How to Pickle Vegetables
By Dale Murphy on Monday, December 9, 2013 at 4:29pm
20 ounce(s) fresh vegetables
1 tablespoon(s) mixed spice seeds (such as mustard, dill, coriander, or celery)
3 sprig(s) (or more) mixed fresh herbs
2 1/2 cup(s) distilled white vinegar
1 cup(s) water
3/4 cup(s) sugar

Prepare the vegetables: Bring a large pot of salted water to a boil over high heat. Fill a large bowl with ice and water and set aside. Place the vegetables in the boiling water and let cook until vibrant in color but still firm — about 1 minute. Transfer vegetables to a prepared ice bath until cool and drain. Transfer the blanched vegetables to a clean jar (or jars), top with spices and herbs and set aside.
Make the pickle master: Combine remaining ingredients in a large saucepan over medium-high heat. Cook until the mixture comes to just under a boil. Pour mixture directly over vegetables and seasonings. Allow to cool to room temperature, cap and refrigerate. Store refrigerated for at least 48 hours and for up to 1 month.

How to Pickle Vegetables was last modified: by

Write a Review