I decided to make homemade canned pickled vegetables today. Don’t ask me why, but it seemed like a good thing to do. I washed and prepared fresh green beans, cauliflower, cucumbers, zucchini, crookneck squash, red, yellow and orange peppers, and pearl onions. I’d never bought fresh pearl onions before. I blanched the vegetables quickly, and then I packed them into sterilized jars (12 pint jars). I put fresh dill in all the jars and red (i.e. hot) pepper flakes in only eight of them. That would give me four jars of “mild” pickled vegetables and 3ight jars of “spicy” pickled vegetables. Then I poured a boiling mixture of vinegar, water and salt into all the jars to cover the veggies, put the lids on the jars and placed them in a boiling water bath for 10+ minutes. In order for the veggies to be properly pickled, they must sit for six weeks. So I will report back sometime in late July and let you know how my pickled vegetables taste. The jars look really pretty, though.

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