If you like bloody mary's, then these pickled veggies might be your next favorite things. And, well, if you don't like bloody mary's, perhaps it's because you haven't had these amazing pickled veggies in yours before? Hmmm.
I'm sure there are other things you can do with these pickled veggies... I suppose a relish of some kind or another would also be delicious. But the thing that I keep going back to is as added awesomeness to your weekend bloody mary. Aw yeah.
When we're up at the cabin, we bust these out every once in awhile. I love a bloody mary with lots of goodies in it. Really, when you put it all together, it's practically a meal. Cheese cubes? Check. Meat cubes? Check. (Is that a thing? I'm not sure; but yes, put some meat cubes in there!) And pickles. And... well, a bunch of these pickled veggies! THEY'RE VEGGIES, for goodness sake! I suppose if you're going to have a bloody mary, then you can feel double-better, thanks to getting your daily dose of veggies in at the same time. YES.
They are super-tart and super-spicy. Cath simply chopped up what we had - carrots, green beans (they are the yummiest), various peppers - threw in some dill - and pickled 'em. Yum.
Hey, let's not discriminate: keep it for yourself.
- 2.5 cups white vinegar
- 2 cups water
- 1/4 cup canning salt
- 1 clove garlic peeled
- long thin green beans
- Carrots julienned
- celery (optional) stalks, halved
- Red long hot peppers
- Mild long yellow banana peppers
- Small onions
- Fresh dill
- Boil over high heat: 2.5 cups white vinegar, 2 cups water, 1/4 cup canning salt, 1 clove garlic peeled
- In sterilized jars, place one sprig of dill, stand the veggies upright in the jar.
- Ladle the brine into the jars, leaving 1/4 inch headspace.
- Seal the jars with hot lids, and process for 10 minutes
- Wait 2-3 weeks before eating.