Tuesday, September 23, 2014

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Recipe: Refrigerated Pickled Vegetables

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Makes 2 quarts

INGREDIENTS:
3 - 3 1/2 cups small cauliflower florets
2 - 2 1/2 cups peeled, 1/2 thick sliced carrots
1 cup thinly sliced celery
1 cup deseeded, thinly chopped Bell pepper

For the brine:
3 cups white vinegar
2/3 cups sugar
2 Tbs kosher salt (or 1 1/2 Tbs table salt)
3 bay leaves
pinch red pepper flakes to taste
1/2 Tbs dill seed (optional)a

PROCEDURE:
Get a large pot of water going on the stovetop and also add a generous amount of ice to a large bowl with cold water and place a large strainer into that.

You'll need about 3 cups of small cauliflower florets and 2 cups of peeled, 1/2-inch thick sliced carrots and about 1 cup each of thinly sliced celery and thinly chopped pepper.

Once the jar is clean, make the pickling brine right in the jar by adding 3 cups of white vinegar with 2/3 cup white sugar, 2 Tbs kosher salt, 3 bay leaves, a good pinch of red pepper flakes and 1/2 Tbs dill seed, put the lid on top and shake it up.

Blanch the vegetables in stages starting with the carrots and let those cook along until they're tender crisp and then scoop them out of the water and into the strainer in the ice water bath.

Then add the cauliflower to the water and cook that until it's tender crisp, scoop those into the ice bath and then cook the celery and peppers at the same time until they're tender crisp.

Then drain the cooked cooled vegetables well and toss them in a mixing bowl and then carefully add them to the jar with the brine and put a lid on top.

Place the jar into the fridge overnight before eating.

Remove the blanched carrots from the strainer before chilling the blanched cauliflower. This recipe used one 2-quart jar today but you could use two 1-quart jars if you wanted too and you'll want to run it through a dishwasher to sterilize it or carefully submerge it in the pot of boiling water with the cap. Try using 1/2 Tbs dill seed instead of the full 1 Tbs I did. I think it will be enough.

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