Mod Veg Kitchen: Pickled Vegetables

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* Exported from MasterCook Mac *

 

Crispy Pickled Vegetables

 

Recipe By : The Modern Vegetarian Kitchen, Peter Berley p368

Serving Size : 1 Preparation Time :0:00

Categories : Condiments & Seasoning

 

Amount Measure Ingredient -- Preparation Method

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4 cups water

1/2 cup cider vinegar

1/4 cup coarse sea salt

1 tablespoon finely chopped garlic

3 bay leaves

2 teaspoons mustard seeds

1/2 teaspoon turmeric -- optional

8 cups assorted hard vegetables -- in bite-sized pieces

3 sprigs fresh dill -- or 4

 

Vegetables will achieve their full marinated flavor in just 1 to 2

days using this great, all-purpose preserving method. You can use all

sorts of hard vegetables, such as cauliflower, carrots, string beans,

zucchini, summer squash, cabbage, turnips, kohlrabi, and re onions.

Just keep these proportions: 1 quart pickling brine to 2 quarts

vegetables. you can also vary the brine with different spices of

fresh herbs.

 

 

To make the pickling brine, combine the water, vinegar, salt, garlic,

bay leaves, mustard seeds, and turmeric in a saucepan over high heat.

Bring to a boil. Reduce the heat and simmer for 5 minutes. Remove

from the heat and set aside to cool.

 

In a 3-quart glass or ceramic bowl, combine the vegetables and dill

-- or pack the vegetables into clean glass mason jars. Cover with the

cooled brine and refrigerate for 24 hours before serving.

 

Serve for up to 3 months in the refrigerator.

 

Yield: 3 quarts

 

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Per serving (excluding unknown items): 39 Calories; 1g Fat (10%

calories from fat); 1g Protein; 12g Carbohydrate; 0mg Cholesterol;

32mg Sodium

Food Exchanges: 1 Starch/Bread

 

 

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