Pickled Veggies are easy
After buying some cherry peppers and finding them way too hot to just eat, I decided to pickle them. I've always liked those Mexican and Italian pickled veggie mixtures. But, they're pretty pricey for what you get.
Homemade is easy and you control the salt and sugar.
Cut up a bunch of veggies into bite size chunks.
I used:
10 cherry peppers (whole)
1/4 head of cabbage (cut into wedges, then cut into bite size chunks)
2 small onions halved, then cut into bite sized wedges.
8 carrots, again, bite sized.
1 tbsp dried oregano
1 cup white vinegar
salt to taste
Splenda or sugar to taste
Bring water to a boil in a steel or anodized aluminum pan. No raw aluminum allowed.
Put all the veggies in the water and simmer until the carrots are able to be pierced by a fork (10-15 minutes).
Put veggies into a large glass jar.
Add white vinegar to the water. About 1 cup vinegar for 2 cups of the water. More is fine. Add salt. More than you'd think, but it doesn't have to as salty as the pickle juice that we all love to drink. If you're going to add sugar, do it now. I used Splenda. One packet.
Pour the liquid over the veggies. Add the oregano. Cover the jar and put it in the back of the fridge for a few days. Eat.
Experiment: Mix up the combinations of veggies and herbs and spices. A great way to have some veggies on the side of your hunk of cheese or leftover cold meat when you just don't want to cook.
Note: These are refrigerator pickles. Not to be stored at room temperature.
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