Quick Pickling
Ingredients
Pickling Mixture
- 6 cups water
- ¼ tsp red pepper flakes
- 2 tbsp black peppercorns
- 6 garlic cloves, chopped
- 6 bay leaves
- 1 large white onion, quartered
- 6 tbsp sugar
- 1 tbsp mustard seeds
- ¼ tsp celery seeds
- 4 tbsp salt
- 2 cups Champagne vinegar
Vegetables
- Raw or cooked vegetables of choice, peeled & sliced (If the vegetable is dense, blanch first in boiling water for 1 minute and place in cold water to stop cooking)
- Suggested vegetables to pickle: beets, thinly sliced green beans, mushrooms, jalapeno peppers
Special Equipment
- pint or half-pint canning jars with lids
- stockpot
- ladle
How-to
- Combine Pickling Mixture ingredients in a nonreactive pot
- Bring to a boil and simmer for 3 minutes
- Pack vegetables in jars leaving about ¼" head space
- Carefully pour hot liquid over vegetables to cover
- Let sit at room temperature for 1 hour before serving
- Cover and store refrigerated for up to 2 weeks