Cooked - My pickled vegetables - both fermenting vessels

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

My pickled vegetables - both fermenting vessels

1.0

1 head of cauliflower - chopped to bite size pieces

8 pickling cucumbers - crinkle cut

2-3 medium carrots - peeled and cut into half moons

1 each red and orange bell peppers - thin strips

3 or 4 smashed garlic cloves - EACH JAR

2 jalapeños

3 or 4 stalks of celery - cut into 1” pieces

3-4 chilie de arbol pods - crown removed, broken into pieces EACH JAR

2T pickling salt

1T yellow mustard seeds

1T dill seeds

1 tsp Celery seeds

1 tsp coriander seeds

Red pepper flakes

Black peppercorns

5 Cups water

5 Cups white vinegar

4T pickling salt

2T sugar

Prepare all of the veggies and place in a very large bowl.
Coat with 2T pickling salt and mix well.
Let the vegetables sit in the salt for 90 minutes.
Rinse veggies well.
Put your PER JAR ingredients in the bottom of each vessel (Garlic cloves, chilie de arbol pods, and 1 halved jalapeño - deseeded).
Add your spices (1T yellow mustard seeds, 1T dill seeds, 1 tsp Celery seeds, 1 tsp coriander seeds, red pepper flakes, black peppercorns).
For the brine add 5 Cups water and 5 Cups white vinegar, 4T pickling salt and 2T sugar.
Bring to a boil and turn off heat.
Ladle hot liquid over vegetables.
Shake container to free up air bubbles and fill until 1” of headspace.
Let cool to room temp and shake again to let things move.
Store in the refrigerator.
Ready to eat in a few days.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥒Pickles

CuisinePreserved

Occasions📆Everyday🥫Preserving

Season🔁Year-round

DifficultyEasy ⏰ 1h

Created 13 weeks ago

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