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21 Sep 2009

Spicy Pickled Vegetables

Canning Mixture:

2 kohlrabi
2 lg. carrots
1 handful of Green beans
Sliced root of Horseradish or Jalapeño
3 to 6 pearl onions
2 cloves garlic
1 bay leaf
3 sprigs of dill

Pickling Mixture:

¾ cup white or apple cider vinegar
1 ¼ cup water
2 tbsp sugar (optional)
1 tsp mustard seed
½ tsp dill seed
¼ tsp red chili flakes
1 tsp salt

Cut all vegetables to the desired size. Parboil carrots and green beans for 3 to 4 min. Horseradish or Jalapeño are added to taste, depending upon how spicy you want the veggies to be. Pack all canning ingredients into sanitized jars. Make sure to pack it tight, removing all air bubbles.

In a pot add all pickling ingredients together and heat to a boil until sugar is dissolved.

Pour hot pickling mixture into vegetable packed jars and seal. Let the jars cool on the counter until thoroughly generic viagra sealed (heralded by the infamous “pop!” of the lid). After the lids pop, store in cellar or refrigerator for 3 to 4 days to finish pickling. The longer they ferment, the better the flavor, however they are ready to eat after the third day.

Recipy by Cody & Patty Dickerson.

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