This recipe is an exciting combination of crunchy seasonal vegetables, pickled in an herb and spice vinegar.
"The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008
|2 lbs mixed seasonal vegetables such as baby cucumbers, small onions, cauliflower, trimmed green beans, and small green tomatoes||1 tsp crushed hot red pepper flakes|
|1/4 cup kosher salt||One 1/2-in slice fresh peeled ginger, crushed|
|1 qt malt vinegar or white wine vinegar||4 bay leaves|
|1 tbsp whole black peppercorns||8 whole cloves|
|1 tbsp allspice berries|
Cut vegetables into bite-sized pieces, place in a large, nonreactive bowl, and toss with the salt. Cover and let stand in a cool place for 24 hours.
Combine the vinegar, peppercorns, allspice, hot pepper flakes, ginger, bay leaves, and cloves in a large nonreactive saucepan. Heat over low heat just until the vinegar is hot (do not simmer or boil). Remove from heat and cool completely.
Have ready five hot, sterilized 1 pint (450 g) glass canning jars and lids. Drain the vegetables thoroughly, but do not rinse, and pack the vegetables into the jars.
Strain the vinegar, discard the solids, and pour over vegetables to cover. Cover the jars with their lids and let stand in a cool, dark place for at least 1 month before serving. After opening, store in the refrigerator and eat within 1 week.
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