Pickled Vegetables

[Guest guest]

Pickles are one of those things that you don't normally make often,

but when you do, you remember how tasty they can be. This recipe was

originally from Alton Brown, but I've made some changes. I think

you'll find these tangy pickles just as addictive as I do. It's also

going to help with some of that produce bounty that the end of summer

brings. Check out http://www.28cooks.com for a picture of the

finished recipe.

 

Pickled Vegetables

1/2 red onion, chopped

1 kirby cucumber, 1/4 " slices

8 oz baby carrots, cut in halves

4 cloves garlic, cut in halves

1 cup water

1/2 c white vinegar

1/2 c sugar

1 1/2 tbsp sea salt

1 tsp yellow mustard seeds

1/8 tsp turmeric

1 tsp celery seeds

1 tsp pickling spices

1 tsp peppercorns

 

Layer onion, cucumber, carrots, and garlic cloves in a large jar.

Combine remaining ingredients in a small saucepan. Bring to a boil

and simmer for 4 minutes. Slowly pour liquid over vegetables, filling

to the top of the jar. Allow to cool, then top jar off with any

remaining liquid. Refrigerate at least overnight before digging in

(if you can).

 

Enjoy!

Christiane