Pickled Vegetables

What is it about the tart taste of pickled foods that I love so much?  It seems the older I get the more I like them!   I made this recipe for our German dinner party we had last month, wanting a nice light appetizer that would also use the amazing vegetables I found at the market.  And while this makes a pretty large batch, I think it would be something fun to give for gifts in little jars or containers and while I’m not sure exactly how long it will keep in the fridge, it should last a pretty long time with all that vinegar.
The vegetables stayed nice and crunchy, and I love the color they got from the red cauliflower.
You could use any combination of vegetables you want as well.  I’ll be putting a big jar out of this at Thanksgiving with some other munchies.
PICKLED VEGETABLES

3 lbs assorted vegetables
I used:
4 carrots
1 orange cauliflower
1 purple cauliflower
1 green bell pepper
2 green zucchini
2 yellow zucchini
Pickling liquid:
8 cups apple cider vinegar
2 1/2 cups sugar
1/3 cup mustard seeds
1/3 cup celery seed
6 garlic cloves
 generous handfull fresh dill
5 T pickling salt
Cut vegetables into small pieces. Some people like them cut smaller, some larger.  Whichever is fine.
Put in jars and set aside.
Place the vinegar, sugar, mustard seeds, and celery seeds in a pot and bring to a boil.  Simmer for a couple minutes or until sugar is dissolved.  Crush garlic and add along with dill and pickling salt.  (If using kosher salt add to liquid before boiling.)
Pour hot liquid over vegetables in jars and put in the refrigerator to cool before adding a lid.
Store in the refrigerator.
NOTE: This is NOT a recipe designed for canning- If you want to can pickled vegetables make sure you use a verified recipe.
Recipe by My Stained Apron
Pickled Vegetables

Ingredients

    3 lbs assorted vegetables of choosing. I used:
  • 4 carrots
  • 1 orange cauliflower
  • 1 purple cauliflower
  • 1 green bell pepper
  • 2 green zucchini
  • 2 yellow zucchini
    Pickling liquid:
  • 8 cups apple cider vinegar
  • 2 1/2 cups sugar
  • 1/3 cup mustard seeds
  • 1/3 cup celery seed
  • 6 garlic cloves
  • generous handful fresh dill
  • 5 T pickling salt

Instructions

  • Cut vegetables into small pieces. Some people like them cut smaller, some larger. Whichever is fine.
  • Put in jars and set aside.
  • Place the vinegar, sugar, mustard seeds, and celery seeds in a pot and bring to a boil. Simmer for a couple minutes or until sugar is dissolved. Crush garlic and add along with dill and pickling salt. (If using kosher salt add to liquid before boiling.)
  • Pour hot liquid over vegetables in jars and put in the refrigerator to cool before adding a lid.
  • Store in the refrigerator.
  • NOTE: This is NOT a recipe designed for canning- If you want to can pickled vegetables make sure you use a verified recipe.
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