Highmade Pickled Veggies

Prepped veggies:

1 small head cauliflower, cut into small pieces
1 small yellow onion, cut in half and thinly sliced
2 large jalapeños, seeded and diced
8 large cloves of garlic, thinly sliced
4 ounces French green beans
5-6 small sweet peppers, thinly sliced
3 large carrots, peeled and sliced thinly on the diagonal

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Brine:

3 C filtered water
3 C apple cider vinegar
1/4 C Kosher salt
6 bay leaves
1/2 C sugar
1/2 C honey
Zest of half a lemon
Zest of half an orange
2 t black peppercorns
2 t coriander seeds

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Place prepped vegetables in a large stainless steel bowl. In a large non-reactive pot, add brine ingredients and bring to a boil for about one minute. Careful not to inhale too deeply near the boiling pot. Carefully pour boiling  liquid over prepped vegetables. Allow to sit for 15 or so minutes. Place a Pyrex pie pan on top of the veggies making sure that they are completely submerged in the brining liquid. Place the veggies into the refrigerator overnight for marination. They taste better the longer they marinate. These will hold for a couple of weeks, maybe longer.

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Place into jars for storage or gifting. Great condiment. Other vegetables are suitable such as radishes, fennel, cucumbers, turnips….

3 comments

  1. Delicious brine. I have made these pickled veggies twice now. Prepping the veggies is little time consuming but so worth the effort. The second time I substituted radishes for the green beans. We love to eat them with everything but they are especially good with Charcuterie and a cheese plate. They are also very good on fish and barbacoa tacos and pork and brisket sandwiches. They kept for several weeks in the refrigerator and tasted great until the very last veggie was gobbled up.

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