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PICKLED VEGGIES

PICKLED PEPPPERS

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Description

Growing up one of my favorite things on planet earth were my late Aunty Sylivia’s pickled cucumbers. I would eat a huge jar in one sitting.

I have updated her classic recipe by adding an assortment of veggies to her tried and tested pickling liquid. But you can just add sliced English cucumbers.

And you can keep adding more veggies once the jars are empty and just top them up with some more vinegar and give them a few days to brine.

I hope you enjoy this recipe as much as my family do

xxx Chef MM

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PICKLED VEGGIES






US (Imperial)


Print Ingredients

FOR THE VEGGIES

1 head of cauliflower cut into florets
1 bag of mini peppers - halved
1 green pepper – cut into strips
2 red onions – cut into wedges

FOR THE PICKLING LIQUID

1 cup of water
4 cups of white vinegar
3 TBS pickling spice
1 TBS fennel seeds
1 TBS peppercorns
6 bay leaves
3 cloves of garlic
2 TBS salt
2 TBS sugar



Instructions

Bring all the ingredients for the liquid to a boil and mix so sugar dissolves. Remove from heat and set aside.

Cut the veggies and place them in a very large or smaller airtight mason jars.

Once the liquid is cool, pour over the veggies and seal the jar leaving a little space at the top.

Refrigerate and allow a few days for veggies to pickle. You can top up the jars by adding new veggies to the pickling liquid.

SERVES 8





EU (Metric)


Print Ingredients

FOR THE VEGGIES

1 head of cauliflower cut into florets
1 bag of mini peppers - halved
1 green pepper – cut into strips
2 red onions – cut into wedges

FOR THE PICKLING LIQUID

1 cup of water
4 cups of white vinegar
3 TBS pickling spice
1 TBS fennel seeds
1 TBS peppercorns
6 bay leaves
3 cloves of garlic
2 TBS salt
2 TBS sugar



Instructions

Bring all the ingredients for the liquid to a boil and mix so sugar dissolves. Remove from heat and set aside.
Cut the veggies and place them in a very large or smaller airtight mason jars.
Once the liquid is cool, pour over the veggies and seal the jar leaving a little space at the top.
Refrigerate and allow a few days for veggies to pickle. You can top up the jars by adding new veggies to the pickling liquid.

SERVES 8




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