Friday, May 11, 2007

Quick Pickled Vegetables

These are very easy to make and can be enjoyed after just a day. They keep their crunch and can last for up to a week, but never seem to in my fridge …

2 cups water
2 cups plain, white vinegar
¼ cup sea or kosher salt (not iodonized)
¼ cup sugar
Several small hot red peppers, split in half
4 big cloves garlic, peeled and halved
A handful of fresh dill weed, stems and all—left whole
1 kg/2 pounds asparagus (my favorite) woody ends trimmed off but spears left whole, or 1 and ½ pounds carrots cut into coins or sticks, or cauliflower sliced into ½ inch pieces or any vegetables you fancy

1) Get a large, canning jar big enough to fit your veggies. Make sure it is super clean and has a tight fitting lid.
2) Push the dill weed, peppers and garlic in the jar then pack in the washed, trimmed raw veggies.
3) Bring the water, vinegar, salt and sugar just to a boil.
4) Pour the boiling brine over the veggies, fill it all the way up but leave ¼ inch headroom at the very top.
5) Push the veggies down into the brine with a clean knife to get out air bubbles. Secure the lid tightly and allow the jar to sit at room temp until completely cooled, then store in the fridge for up to a week.

Make great little snacks. I like to put 6 or more hot red peppers into the brine and make slightly spicy pickled asparagus~ really nice in a Bloody Mary.

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