Easy Pickled Vegetables
1 bunch of vegetables, tops removed, trimmed and well cleaned
1 cup water
1 cup vinegar (Braggs apple cider works best)
1 tablespoon salt
2 teaspoons sugar
1/2 teaspoon crushed peppercorns
5 whole allspice
2 cardamom pods, crushed
1 bay leaf
2-3 cloves of garlic, peeled
Optional: 1 chili pepper split
Place vegetables in a quart canning jar. Bring all other ingredients to a simmer (except chili pepper if using). Stir and pour over vegetables in Mason jar. Add chili if using and let sit at room temperature until cool. Screw on lid once veggies are cool and refrigerate overnight.
Notes: Can use radishes, carrots, turnips, beans or combo. Makes 1 qt.
1 cup water
1 cup vinegar (Braggs apple cider works best)
1 tablespoon salt
2 teaspoons sugar
1/2 teaspoon crushed peppercorns
5 whole allspice
2 cardamom pods, crushed
1 bay leaf
2-3 cloves of garlic, peeled
Optional: 1 chili pepper split
Place vegetables in a quart canning jar. Bring all other ingredients to a simmer (except chili pepper if using). Stir and pour over vegetables in Mason jar. Add chili if using and let sit at room temperature until cool. Screw on lid once veggies are cool and refrigerate overnight.
Notes: Can use radishes, carrots, turnips, beans or combo. Makes 1 qt.
