Hot Pickled Vegetable Medley Recipes

EASY PICKLED VEGETABLES

Steps:

• Place cauliflower, onions, cucumbers and peppers in a large bowl. In another large bowl, mix ice water and salt; pour over vegetables. Let stand 4 hours., Rinse vegetables and drain well. In a Dutch oven, bring sugar, vinegar, celery seed, turmeric and cloves to a boil. Add drained vegetable mixture; return to a boil. Reduce heat; simmer, uncovered, until vegetables are heated through, 5 minutes., Pack hot vegetables and liquid into six hot 1-pint jars, leaving 1/2-in. Remove air bubbles and adjust headspace, if necessary, by adding hot liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

NATURALLY FERMENTED PICKLED VEGETABLE MEDLEY

Steps:

• Wash, trim and chop the vegetables into bite-sized pieces.
• Stir the salt into the water, set aside.
• Pack the vegetables, garlic, spices (if using) and 1 torn grape leaf tightly into a clean jar. Carefully pour the brine over the vegetables, leaving 1 inch space at the top. Tuck a grape leaf or cabbage leaf over the vegetables to keep them submerged in the brine, then screw a lid onto the jar.
• Set the jar away from direct sunlight in your kitchen, in a place where it will stay room temperature (it's best between 65 and 80 degrees). Let the vegetables ferment, loosening the jar lids once a day to allow gas to escape and check to ensure that the vegetable are staying submerged in the brine. After 3 days, check to see if they taste sour enough for you...allow them to ferment for up to a week.
• When the vegetables reach the desired flavor, cap them tightly and store them in a cool place (the fridge or a very cool area in the basement or garage). Once they are cool, the fermentation will stop and they'll keep for up to 8 months.

GIARDINIERA -- MIXED PICKLED VEGETABLES FOR CANNING -- U S D A

Steps:

• Combine vegetables, cover with 2 inches of cubed or crushed ice, and refrigerate 3 to 4 hours.
• In 8-quart kettle, combine vinegar and mustard and mix well.
• Add salt, sugar, celery seed, mustard seed, cloves, turmeric.
• Bring to a boil.
• Drain vegetables and add to hot pickling solution.
• Cover and slowly bring to a boil.
• Drain vegetables but save pickling solution.
• Fill vegetables in sterile pint jars, or clean quarts, leaving 1/2-inch headspace.
• Add pickling solution, leaving 1/2-inch headspace.
• Adjust lids and process pints for 5 minutes at altitudes up to 1000 feet, 10 minutes from 1000 to 6000 feet and 15 minutes over that. Quarts are processed 10, 15 and 20 minutes depending upon your altitude.