Pickled Anything

(from cokerlj’s recipe box)

This a good recipe for lots of things that you might want to can or pickle.
Suggestions: small black-eye peas, corn, green beans, baby tomatoes, baby squash, cauliflower…just anything.

Source: Vasek Family Cookbook, Totsy Dornhoefer

Categories: Canning & Pickling

Ingredients

  • 2 pints raw vegetables (again...any vegetable you would like to use)
  • 1 sprig dill
  • 1 hot pepper (optional)
  • 1 cloves garlic
  • 1/8 onion
  • 1 quart vinegar 10% acidity or 90-100 grain
  • 1 cup distilled water
  • 1/2 cup canning salt

Directions

  1. Put dill, pepper, garlic and onion in the bottom of each pint jar.

  2. Pack raw vegetables into jars.

  3. Bring vinegar, water and salt to boil.

  4. Pour over vegetables in jars.

  5. Seal in hot water canning bath, counting 20 minutes from the time it returns to a boil.

  6. Takes 2 weeks at least to cure.

  7. Refrigerate for 24 hours before serving.

  8. NOTE: I would try adding a tablespoon of sugar to this brine to cut down on the acidity and salt…sounds like a lot of salt/vinegar/water ratio.

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