Friday, January 22, 2010

Winter Pickled Veggies-Foodie Friday

How many times do we see a recipe in a magazine and tear it out, never to think of it again. I do it all the time. I found this recipe when doing a final look through a copy of Southern Living. I tore it out and made it a few days later. I followed the recipe with just a couple of "tweaks".


10 cups assorted raw vegetables cut into bite size pieces (the recipe called for 8 cups-you could even use up to 12 cups). I used broccoli, green beans, carrots, red and yellow peppers and brussel sprouts. Cauliflower, radishes, Swiss chard stalks, sliced parsnips and sliced fennel are also suggested.

2 cups apple cider vinegar
2/3 cup white sugar
1/4 cup kosher salt
1 tsp. mustard seeds
1 tsp. fennel seeds
1 tsp. mixed colored peppercorns (the recipe called for black peppercorns)
1/2 tsp. dried crushed red pepper
(the original recipe calls for 3 garlic gloves which I did not use-I was going to use garlic powder, but decided not to)

     Bring vinegar, sugar, salt, mustard seeds, fennel seeds, peppercorns, red pepper (garlic if using it) to a boil in a large nonaluminum pan over medium-high heat, stirring until sugar dissolves. Boil 1 minute, remove from heat and cool for 30 minutes.

     Blanch the veggies (I did not blanch the peppers) by plunging into boiling water for 1 minute, draining and immediately placing into a large bowl filled with water and ice to stop the cooking process. Drain.

     Place veggies in large bowl or covered container. Pour vinegar mixture over the veggies and toss. Let stand for 1 hour. Cover and chill. The recipe says to chill overnight...I didn't. We had them for dinner a few hours later. The veggies will keep up to a week in the refrigerator. We really liked the combination of sweet, tart and slightly salty.

     I am linking this to Foodie Friday. Please join our hostess Michael at Designs by Gollum where you will find links to some of the best recipes in Blogland.


Jessica Eiden Smedley said...

I love homemade pickles!

The piles of torn-out magazine recipes have gotten out of control over here; one of my winter projects is to get them typed and cataloged with the rest of my recipes.

ButterYum said...

Guilty as charged. I have a huge stack of clipped recipes, hand written recipes on scrap paper, etc, etc, etc.


Glenda/MidSouth said...

I like pickled veggies. Thanks for sharing the recipe.

Blondie's Journal said...

Delicious. They also make a nice appetizer course.


dee dee said...

this sounds so yummy! I been thinking I need to add more veggies to my diet...this could be a great start! On another note, I should send you some wire to play with... you never know what you'll come up with! Your comment this morning made me laugh out loud! Your the best... Dee Dee

Maya said...

Just my kind of meal!! Bookmarked!

And I always add a "tweak" to all the recipes.

Happy Weekend!!!

Maria said...

Hi Sue! What a great FRESH way to get my veggies all week!
Did you ever add this colorful blend to another recipe?

koralee said...

Yummmmm...what lovely looking veggies! Happy weekend to you my sweet friend.

g said...

Umm, delicious. I love pickled green beans especially!!!

I like to do a pickle with sliced red onions - I got the recipe from Rick Bayless. The vinegar makes the onions turn such a pretty magenta.

xinex said...

They look very appetizing, Sue. Thanks for the recipe...Christine

Julie@beingRUBY said...

HI Sue
These veggies look very yummy... i think now, i might need to indulge in a good dose of veggies this evening... Have fun xx Julie

Lyneen said...

Making me hungry just looking at the veggies.... THANKS for stopping by and your kind words!

Confessions of a Plate Addict said...

Yum! Now this sounds so good! I grew up in the mountians where we ate a lot of winter veggies, so this really hits the spot for me! Happy week!...Debbie

Jenny said...

That sounds delicious. I love Southern Living recipes. I make a coleslaw that keeps for two weeks in the fridge. This would be a nice change to that! I'm printing this out. Thank you!

FrugalMom said...

I just recently started liking pickles, but I have the feeling I'll actually like this too.

Jeanette said...

This really sounds good. I am sending an email to DH to get a thumbs up from him to try this. The long lasting life is another reason to try it.

Holly said...

I love pickled anything...YUM!