Pickled Vegetables

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

Pickled Vegetables

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    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


    Prep: 20 min Total: 30 min (Quick)
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    • 1

      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.

    • 2

      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.

    • 3

      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.

    • 4

      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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