Dawn....making more of your pickles today...
- Thread starter gayle-mo
- Start date
dawn_mo
Well-known member
You are welcome Gayle...
I have been having so much fun making these and the kids are gobbling them down. I bought some filet green beans from Sam's Club and made pickled green beans that turned out great. Sealing with the hot brine, and not water bathing them, really makes them more crispy. I just sent home 4 quarts with my sister. She loved them. I am battling WEEDS in my garden. Next year, mulch, mulch, mulch! My garden in San Diego was so well established, that weeds were never a problem, I did the square foot method of gardening. This year my plot was so much bigger that I did rows, good grief, considering how little rain we have had it is starting to look like a jungle out there. What do you use in your garden to keep the weeds at bay?
I have been having so much fun making these and the kids are gobbling them down. I bought some filet green beans from Sam's Club and made pickled green beans that turned out great. Sealing with the hot brine, and not water bathing them, really makes them more crispy. I just sent home 4 quarts with my sister. She loved them. I am battling WEEDS in my garden. Next year, mulch, mulch, mulch! My garden in San Diego was so well established, that weeds were never a problem, I did the square foot method of gardening. This year my plot was so much bigger that I did rows, good grief, considering how little rain we have had it is starting to look like a jungle out there. What do you use in your garden to keep the weeds at bay?
dawn_mo
Well-known member
Here's the recipe Ang, it is very easy, and the pickles just get better with age...
* Exported from MasterCook *
Mixed Pickled Veggies (no canning necessary)
Recipe By : Dawn
Serving Size : 3 Preparation Time :0:00
Categories : Dawn's Recipe Pickles & Relishes
Vegetables
Amount Measure Ingredient -- Preparation Method
Any combination of the following veggies:
cauliflower -- cut into pieces
baby carrots
asparagus -- chunked
baby bell peppers -- sliced
sweet onion -- sliced
green beans -- cut in 1" pieces
12 cloves garlic, peeled -- and sliced thickly
baby corn -- cut in 1" pieces
Spices per quart jar:
1 1/2 tablespoons mustard seed
1 1/2 tablespoons dill seed
1 teaspoon red pepper flakes -- optional
Brine:
4 cups water
4 cups white vinegar
2 tablespoons sugar
2 tablespoons plain salt -- (no iodine)
I made these a few days ago, and they were easy and turned out very good. I washed my jars and lids in hot soapy water.
In each quart jar, I layered the vegetables in attractive color combinations. I repeated the layering a couple times, pressing down the veggies as I went. Ending with garlic.
I brought the brine to a boil, and put the spices in each jar. Using a funnel, I poured the brine over the veggies, filling to the very top. I waited a little bit, topping the jars as needed. The veggies and spices will absorb some of the brine, so I add until it stays filled almost to the top. Then I capped them, and let them sit on the counter overnight. They sealed themselves, but I keep them in the refrigerator. These will get better with age.
Enough to make 3 quart jars.
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* Exported from MasterCook *
Mixed Pickled Veggies (no canning necessary)
Recipe By : Dawn
Serving Size : 3 Preparation Time :0:00
Categories : Dawn's Recipe Pickles & Relishes
Vegetables
Amount Measure Ingredient -- Preparation Method
Any combination of the following veggies:
cauliflower -- cut into pieces
baby carrots
asparagus -- chunked
baby bell peppers -- sliced
sweet onion -- sliced
green beans -- cut in 1" pieces
12 cloves garlic, peeled -- and sliced thickly
baby corn -- cut in 1" pieces
Spices per quart jar:
1 1/2 tablespoons mustard seed
1 1/2 tablespoons dill seed
1 teaspoon red pepper flakes -- optional
Brine:
4 cups water
4 cups white vinegar
2 tablespoons sugar
2 tablespoons plain salt -- (no iodine)
I made these a few days ago, and they were easy and turned out very good. I washed my jars and lids in hot soapy water.
In each quart jar, I layered the vegetables in attractive color combinations. I repeated the layering a couple times, pressing down the veggies as I went. Ending with garlic.
I brought the brine to a boil, and put the spices in each jar. Using a funnel, I poured the brine over the veggies, filling to the very top. I waited a little bit, topping the jars as needed. The veggies and spices will absorb some of the brine, so I add until it stays filled almost to the top. Then I capped them, and let them sit on the counter overnight. They sealed themselves, but I keep them in the refrigerator. These will get better with age.
Enough to make 3 quart jars.
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