Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Hot Pickled Vegetables
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- #37470
Discover how to easily make pickled vegetables with this simple recipe. Combine green beans, celery, and various other fresh veggies with spicy peppers in a tangy cider vinegar brine.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
4 ounces whole fresh green beans
3 stalks celery, cut in strips
1 cup peeled and sliced carrots
1 1/2 cup cauliflower florets
1 cup broccoli florets
1 cup pearl onions
1/2 cup fresh serrano or jalapeno peppers, seeded and sliced
1/2 cup coarse salt
2 tablespoons black peppercorns
1/4 teaspoon ground cloves
2 cups cider vinegar
2 cups water
directions
Place the green beans, celery, carrots, cauliflower florets, broccoli florets, onions, and peppers in a large glass jar.
Add the salt, peppercorns, and cloves. Pour in the vinegar and water. Cover the jar and gently shake or turn the jar to mix.
Place the jar in the refrigerator for 2 days before using or for up to 2 weeks. After 2 weeks the pickled vegetables may begin to break down so it's best to use it within the first week.
common recipe questions
Can I use this recipe for a single vegetable? Like if I wanted only spicy pickled green beans?
Just keep the proportions of veggies to pickling mixture. In other words, increase the amount of green beans to replace the vegetables you aren't using and use the same amount of salt, peppercorns, cloves, vinegar, and water.
nutrition data
Nutritional data has not been calculated yet.
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