Homemade Pickled Vegetables
- Yield 5 servings
Homemade Pickled Vegetables is a version of chow-chow or mixed pickles. It's more healthful than commercial preparations, which are usually loaded with salt and sugar.
Ingredients
- Pickling Juice:
- 1 cup cider vinegar
- 1 cup water
- 1/4 cup sugar
- 6 sprigs fresh dill
- 1/2 teaspoon dried red chili flakes
- 1 tablespoon minced ginger root
- 3 garlic cloves, peeled
- 2 cinnamon sticks
- 3 bay leaves
- 1 teaspoon ground turmeric
- 1 teaspoon whole mustard seeds
- 2 teaspoons kosher salt
- Mixed Vegetables:
- 1 cup cauliflower florets
- 1 medium onion, sliced (1 cup)
- 2 carrots, peeled and sliced (1 cup)
- 1/4 head sliced green cabbage (1/2 cup)
- 2 medium zucchini, sliced (1/2 cup)
- 2 small yellow squash (1/2 cup)
- 1 medium red bell pepper, julienned (1/2 cup)
- 1 medium green bell pepper, julienned (1/2 cup)
- 1 medium cucumber, sliced (1/2 cup)
Instructions
- To make juice: In a nonreactive saucepan, bring all ingredients to a boil over high heat. Reduce heat and simmer 10 minutes.
- To make vegetables: Place all the vegetables in a nonreactive bowl. Pour the hot juice over the vegetables. To assure all vegetables are submerged, place a plate with a smaller diameter than the bowl atop the vegetables and top with a weight such as an unopened can or other heavy object. Let sit at room temperature 3 hours. Cover or transfer to jars and refrigerate overnight. Will keep up to 2 weeks.
