Pickled Veggies

Well, the farmers’ market is done, and our garden is gone.  But, I was able to stock up the last few weeks, and with the remaining beautiful summer veggies, I made a big jar of pickled vegetables.  Though I’ll list what all I put into it, it really is just up to personal preference and what is available.  I made sure to let mine “pickle” in the fridge for at least 5 days before I started eating on them, and they should last for about a month.

You can see some other things I pickled in the background - baby cabbage with sweet red peppers and the other is cherry tomatoes.

• 1/4 head cauliflower, chopped small
• 1/2 cup green beans, trimmed and cut in half
• 1/2 cup zucchini, chopped into small pieces
• 1 red bell pepper, chopped
• 3 sweet peppers, chopped
• 5 radishes, quartered
• 3 whole garlic cloves, 2 minced, 1 cut in half
• 1 tablespoon black pepper corns
• 1/2 tablespoon coriander seeds
• 1/2 tablespoon cumin seeds
• white vinegar (enough to fill half of the jar you are using) – I used a quart sized jar
• 2/3 cup sugar (if using a quart)
• 3 tablespoons salt

Blanch cauliflower and zucchini in a pot of salted boiling water for about 3 minutes.  Blanch beans in a pot of salted boiling water for about 5 minutes.  Drain each batch and shock in an ice bath.

Add enough vinegar to jar you are using to reach halfway.  Fill up remaining area in jar with water.  Pour into a medium-sized saucepan and add sugar and salt and bring to a boil.

In the meantime, add peppercorns, coriander, cumin, and garlic to jar.  Add all vegetables.  Pour vinegar mixture over and seal.  Let “pickle” in fridge for at least 5 days, and will keep for about a month in the fridge.