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Spicy Vegetable Pickles
Makes 4 quarts
3 lbs. total of the following prepared vegetables:
green beans, trimmed and blanched
carrots, peeled, cut and blanched
bell peppers, seeded and sliced
cauliflower, cut into florets and blanched
brussels sprouts, halved and blanched
asparagus, blanched
mushrooms, wiped clean and cut if large
8 large garlic cloves, peeled and whole
8 small, dried chilies, whole
3 cups white vinegar
9 cups water
4 Tbs. coarse sea salt
1⁄2 tsp. black peppercorns
1⁄2 tsp. whole mustard seed
1 bay leaf, crumbled
2 tsp. dried chili flakes, crushed
Pack the vegetables vertically into clean canning jars, and add to each jar the garlic cloves and the chilies, distributing evenly.
Combine the vinegar, water, sea salt, peppercorns, mustard seed, bay leaf and chili flakes in a large, nonreactive pot, and bring to a boil.
Pour the boiling liquid over the vegetables in each jar to within 1⁄2 inch of the rim, clean the rim with a damp towel, cover with hot lids and process in a hot water bath for 10 minutes. Store in a cool, dark place.
(Rebecca Ets-Hokin)
J. does not guarantee that all recipes posted on its Web site will adhere to the highest standards of kashrut. We reserve the right to edit, remove or reject submitted recipes.
3 lbs. total of the following prepared vegetables:
green beans, trimmed and blanched
carrots, peeled, cut and blanched
bell peppers, seeded and sliced
cauliflower, cut into florets and blanched
brussels sprouts, halved and blanched
asparagus, blanched
mushrooms, wiped clean and cut if large
8 large garlic cloves, peeled and whole
8 small, dried chilies, whole
3 cups white vinegar
9 cups water
4 Tbs. coarse sea salt
1⁄2 tsp. black peppercorns
1⁄2 tsp. whole mustard seed
1 bay leaf, crumbled
2 tsp. dried chili flakes, crushed
Pack the vegetables vertically into clean canning jars, and add to each jar the garlic cloves and the chilies, distributing evenly.
Combine the vinegar, water, sea salt, peppercorns, mustard seed, bay leaf and chili flakes in a large, nonreactive pot, and bring to a boil.
Pour the boiling liquid over the vegetables in each jar to within 1⁄2 inch of the rim, clean the rim with a damp towel, cover with hot lids and process in a hot water bath for 10 minutes. Store in a cool, dark place.
(Rebecca Ets-Hokin)
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