Pickled Veggies

If there is one thing that can satisfy the cub, it’s pickles! She loves sour foods like lemons, limes and capers. As with anything, making it at home lets you control how much salt and sugar is added to the recipe. I prefer these over store-bought any day!

Parents, they are also the perfect addition to a cheese board at your next holiday gathering!

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Not all mornings start with a smile. It took a little time to warm up to cooking on this particular morning. The cub started by helping us chop up the veggies using her Little Chef knife.

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In goes the Apple Cider Vinegar. Did you know that Apple Cider Vinegar can help acid reflux, lower blood pressure, improve diabetes and support weight loss. The benefits of apple cider vinegar come from its powerful healing compounds, which include acetic acid, potassium, magnesium, probiotics and enzymes. We’ll take it!

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While measuring out ingredients, the cub discovered her measuring tool made music. She made lots of music.

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After all the ingredients went in for the base, the cub got a good sniff. She approved.

Next, the base went on the stove to cook for 3 -5 mins just until salt and sugar dissolved

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While the base heated, we added our cut raw veggies to the jars. You can add them in any order you would like.

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Grandma DiDi helps finish off the jars. Aren’t they pretty.

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In goes the base. Make sure it covers the vegetables. Take the lid and screw it on really tights. Pop them in the fridge and let them sit for 24 hours before enjoying.

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The most delicious addition to any sandwich, burger, charcuterie board, or just set out as an appetizer. Just in time for all your fall gatherings.  Oh, and the cub loves them!

Refrigerated Pickled Veggies

Ingredients

  • Vegetables of choice, chopped to bite size pieces (carrots, cucumbers, cauliflower, green beans, etc.)
  • 1 cup apple cider vinegar
  • 1 cup water
  • 1 tsp salt
  • 2 Tbsp (or less) sugar
  • 1  Tbsp mustard seeds
  • 1 clove garlic (per jar)
  • dill sprigs for each jar
  • Optional – jalepeno slices

Directions
Makes 2 pint jars

  1. Prepare jars by washing thoroughly. Although, it is not required to sterilize jars it is highly recommended. Put clean jars and lids into large pan of water and bring to boil. Boil for 3 – 5 minutes and keep at simmer until ready to fill.
  2. Put vinegar, water, salt and sugar in saucepan and bring to boil and simmer until sugar dissolved. About 5 minutes.
  3. Have all vegetables washed, scrubbed and prepped. Cut vegetables into the size and shape you prefer.  Place peeled garlic clove into each jar and sprig of dill.  Divide mustard seeds into each jar.  
  4. Compress vegetables tightly into each jar.  They will shrink in size while pickling.
  5. Poor hot liquid into each jar and seal with lids. Allow to cool on counter.  Then refrigerate. Allow 24 hours before eating.
  6. Pickles will last about 2 weeks in refrigerator

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