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Old September 1, 2012   #82
bower
Tomatovillian™
 
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Join Date: Feb 2012
Location: Newfoundland, Canada
Posts: 6,793
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That looks like a great recipe, I'll have to try it.

I found this really simple recipe for pepperoncini and vegetable pickles last year:

Combine in a saucepan and heat to boiling:
2 cups white vinegar
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon mustard seed
The amounts can be halved for a small batch, or doubled for more.

Chop pepperoncini into half inch pieces, or slices, or if you want them whole, make a long cut down the side so they take up the brine and don't float.
Stack into a mason jar, with slices of sweet onions, fresh carrot, cauliflower and slivers of garlic. Only use top quality clean fresh vegs for this recipe.
Pour the hot brine into the jar to cover the vegs completely. Seal the lid while still hot. Tap the bottom to release any bubbles trapped amongst the vegs.
Once cooled, store in the fridge. Ready after two weeks, and keeps well for several months.

The pickles are crunchy, and the flavour of the peppers goes into the other vegs making them really tasty. These were great served on a cheese tray.
The leftover pickle juice had a great pepper flavour too, so we used it in marinades.
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