Pickled vegetables taste totally delicious. Im going to give you my personal favorite vegetables and herb combinations - simple and they make great presents. Once youve had success with them, have a go at your own variations. You can use one large jar or lots of smaller ones... Ingredients For the pickling liquid: 1 quart apple cider or white vinegar 1 quart water 2 tablespoons sea salt For the pickling marinade: 2 cups extra-virgin olive oil 1 large head garlic, peeled and crushed 2 fresh red chili, chopped 1 tsp. whole peppercorns 3 pcs. bay leaves 1/4 cup sliced shallots Note: you can used the following vegetables for this recipe 1 kg. firm eggplant 1 kg. fresh okra 1 kg. zucchini 1 kg. peppers ( yellow, red, green) 1 kg. small onions Directions: 1. Make sure you have some sterilized jars ready to go. Bring the pickling liquid ingredients to the boil in a big pan. Put the pickling marinade ingredients into a large bowl with your chosen herbs and mix well. Slice up your chosen vegetables any way you like, but if its a larger vegetable try to get the pieces around 1/2-inch in thickness. This way, the flavors and pickling liquid will penetrate sufficiently. Smaller vegetables, like okra or very small onions, can be left whole. 2. Place the sliced vegetables in the boiling pickling liquid and leave for around 3 minutes - theyll probably rise to the surface, so keep pushing them down to ensure they are all immersed. Lift the pieces out with a slotted spoon and place them into your bowl of pickling marinade. Toss together - it will smell fantastic. 3. Pretty much straightaway, put the hot vegetables and pickling marinade into your sterilized jars, filling them to the very top. Cover the vegetables completely with the marinade and put the lids on tightly. Put the jars aside until theyre cool. Clean the jars, attach sticky labels and write the date and the contents on them. Store the jars somewhere cool and dark - its best to leave them for about 2 weeks before opening so the vegetables really get to marinate well, but if you absolutely cannot wait, you can eat them sooner. Theyll keep for about 3 months - but theyre so bloody good Im lucky if the jars last for a couple of weeks in our house! Note: If you want, you can eat the pickled vegetables right away...just i did with the okra... Enjoy and let me know what can you say about my recipe!!!
Posted on: Fri, 12 Sep 2014 09:30:54 +0000
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