Sweet-and-Hot Garden Mix Pickles
Sweet-and-Hot Garden Mix Pickles
I made these yesterday using cauliflower and thin slices of red onion instead of the vegetables listed below. They were delicious. I plan to try them with pickling cucumbers soon. The Splenda works wonderfully! Do not use carrots on Phase 1
Ingredients:
4 cups (1 pound) peeled and coarsely cut ( ½ -inch chunks) cucumbers
2 cups ( ½ pound) trimmed and sliced ( ½ -inch-thick wheels) yellow summer squash
2 cups ( ½ pound) scraped and sliced ( ½ -inch-thick wheels) carrots
1 cup sliced ( Ό -inch-thick) white onions
1 cup seeded, sliced ( Ό -inch-wide strips) red bell pepper
½ cup (3 peppers) stemmed, seeded and thinly sliced jalapeρos (less if you can't take the heat)
2 cups cider vinegar
2½ cups sugar (I used 2 1/2 cups of Splenda granulated)
2 tablespoons pickling salt
Directions:
Have ready 4 quart or 8 pint jars and lids (dishwasher-clean and dried). Pack the vegetables in even layers of each into the jars.
Combine vinegar, sugar and salt in a nonreactive saucepan and bring to a boil. Pour over the vegetables. Let cool, cap and store in the refrigerator. Ready to eat the next day. Keeps 4 to 5 months refrigerated. Makes 4 quarts or 8 pints.
This colorful mιlange is as much a relish as it is a pickle. Substitute your own favorite vegetables or try the ideas below.
Try these combinations using the Garden Mix Pickles recipe or create your own:
Okra with 2 to 3 seeded chiles, whole or in strips, and garlic cloves
Baby corn with mustard seed and coriander
Pickled cabbage with caraway and garlic, hint of nutmeg
Beets with cloves (1 per beet), cinnamon sticks (broken into pieces), allspice berries, hint of nutmeg
Beets with baby onions, caraway, mustard seed
Green beans with garlic, lemon rind and cumin
Asparagus with mace or nutmeg pieces
Baby vegetable medleys with garlic and basil
Zucchini with turmeric
Cornichons with a sprig of tarragon
Hot or mild chile peppers with cilantro, cumin and garlic
Cauliflower with caraway, bay and garlic
Tomatillos with cumin, garlic and chiles, hot or mild
Green tomatoes with seeded hot pepper strips or rings, cumin seed
Cabbage with red onion, garlic, caraway
Cabbage with onion and a splash of pineapple or orange juice
Green tomatoes with curry powder (1 to 2 teaspoons), cinnamon, allspice, dry mustard
Traditional dills with garlic and baby onions, red pepper flakes or sliced banana peppers
Cooked black-eyed peas with red onion and black peppercorns
Onions with mint leaves
Carrots with oregano, yellow pepper strips and garlic
Green beans and okra with dill and red sweet pepper rings or strips
SOURCE: Adapted from The Gardeners' Community Cookbook
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