Homemade Pickled Veggies
Jul04

Homemade Pickled Veggies

These tasty, crunchy, homemade pickles have just enough sweetness to balance the delicious vinegary tang. Perfect party food you can make them in advance, and you can keep the leftovers (if there are any) Everyone will ask you for the recipe! Don’t be Scared to Pickle I always found the whole pickling thing a bit intimidating, but it’s actually really easy, and once you have the right jars you’re good to go. Get pickling jars with a wide mouth. Much easier to fill, and less messy. Wide Mouth Jar on the left: Smart & Final, Target, or even your local grocery store Veggies You can use any combination of veggies that you like: zucchini (baby marrow) and green and yellow beans work well too. I found raw mushrooms to be a bit slimy. I used to use baby carrots, cauliflower florets and other veggies in bite sized pieces, and my least favorite part of the process was trying to stuff all the veggies into the jars. Cutting them into long strips makes stuffing the jars much easier, with less wasted space. Hostess Gift Idea Bring a bottle of homemade pickles! What are your favorite veggies for pickling? Cool Tools Kerr Wide Mouth One Quart (32-oz) Pickling Jars Kitchen Tongs for removing garlic Mini serving tongs Yummy Homemade Pickled Veggies 2013-08-06 18:19:41 Serves 10 Write a review Save Recipe Print Prep Time 30 min Cook Time 10 min Total Time 40 min Prep Time 30 min Cook Time 10 min Total Time 40 min 145 calories 21 g 0 g 6 g 2 g 1 g 331 g 659 g 13 g 0 g 5 g Nutrition Facts Serving Size 331g Servings 10 Amount Per Serving Calories 145 Calories from Fat 52 % Daily Value * Total Fat 6g 9% Saturated Fat 1g 3% Trans Fat 0g Polyunsaturated Fat 2g Monounsaturated Fat 3g Cholesterol 0mg 0% Sodium 659mg 27% Total Carbohydrates 21g 7% Dietary Fiber 3g 11% Sugars 13g Protein 2g Vitamin A137%Vitamin C99% Calcium6%Iron6% * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. Does this look wrong? Ingredients 4 Persian cucumbers, ends trimmed, quartered lengthwise 6 young carrots, peeled and cut in half lengthwise, or quarters if large (trim ends if taller than the jar) 6 scallions, roots and dark green tops trimmed 1 red pepper, cut lengthwise into 1/2-inch strips 1 orange or yellow pepper, cut lengthwise into 1/2-inch strips 1/2 can baby corn whole spears, rinsed and drained A few cauliflower florets to tuck wherever they fit Sauce 2 cups white vinegar...

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