michael-in-phoenix
Well-known member
...hot liquid into the jar, seal and refrigerate? It's wasn't hot-water-bath canning.
I can't find it.
Michael
I can't find it.
Michael
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Didn't someone post a recipe for canned vegetables recently, where you pour...
- Thread starter michael-in-phoenix
- Start date
michael-in-phoenix
Well-known member
I found Dawn/MO's pickled jalapenos recipe, but wasn't one also posted for green beans?
Michael, I use this recipe for beans and mixed veggies too. Penney's NW Pickled Asparagus
it has directions for canning, or for just keeping in the fridge. I would blanch veggies a bit if not canning them. I really like this brine and spice combo.
http://www.eat.at/swap/forum12/10_REC__Pennys_Northwest_Pickled_Asparagus
it has directions for canning, or for just keeping in the fridge. I would blanch veggies a bit if not canning them. I really like this brine and spice combo.
http://www.eat.at/swap/forum12/10_REC__Pennys_Northwest_Pickled_Asparagus
It wasn't this old nugget of a recipe was it?
I've had this for 40+ years. Don't know if this is what you are looking for- you could put the liquid in hot or room temp- doesn't matter. It is pretty tasty even if it is canned veggies.
QUICK VEGETABLE SALAD (serves 6-smileys/bigeyes.gif
1 can (15 oz) french cut green beans with 1/2 of the canned liquid
1 can (15 oz) small kernel white corn with 1/2 of the canned liquid
1 can (15 oz) small peas, drained
1 chopped medium onion
1 chopped green pepper
1 C chopped celery
1/2 C cliced or chopped green stuffed olives
3/4 C vinegar
1/2 c vegetable or olive oil
1/4 C sugar
1 tsp pepper
1/2 tsp salt
Mix beans with their liquid, corn with its liquid, peas, onion, green pepper, celery and olives in a large bowl. Whisk vinegar, sugar, pepper and salt together and drizzle oil while whisking to make dressing. Pour over veggies and mix. Refrigerate.
I've had this for 40+ years. Don't know if this is what you are looking for- you could put the liquid in hot or room temp- doesn't matter. It is pretty tasty even if it is canned veggies.
QUICK VEGETABLE SALAD (serves 6-smileys/bigeyes.gif
1 can (15 oz) french cut green beans with 1/2 of the canned liquid
1 can (15 oz) small kernel white corn with 1/2 of the canned liquid
1 can (15 oz) small peas, drained
1 chopped medium onion
1 chopped green pepper
1 C chopped celery
1/2 C cliced or chopped green stuffed olives
3/4 C vinegar
1/2 c vegetable or olive oil
1/4 C sugar
1 tsp pepper
1/2 tsp salt
Mix beans with their liquid, corn with its liquid, peas, onion, green pepper, celery and olives in a large bowl. Whisk vinegar, sugar, pepper and salt together and drizzle oil while whisking to make dressing. Pour over veggies and mix. Refrigerate.
Another recipe from Dawn for pickled vegetables.
http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=20722
http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=20722
Almost forgot about this recipe for Refrigerator Pickles I clipped from the Food Network Magazine.
http://www.foodnetwork.com/recipes/ted-allen/refrigerator-pickles-cauliflower-carrots-cukes-you-name-it-recipe/index.html
http://www.foodnetwork.com/recipes/ted-allen/refrigerator-pickles-cauliflower-carrots-cukes-you-name-it-recipe/index.html
michael-in-phoenix
Well-known member
This is all wonderful. Thank you, ladies.