Love pickled veggies with a hint of sweetness and a little bite of spicy? Then try my super easy mix. You’re sure to be eating them all Summer long!
I used a 2 quart canning jar for my pickles, but you can use a couple smaller jars or even a big glass bowl for yours. Just know that if you use plastic, it will turn yellow from the spices, and most likely pick up the scent and flavor.
SWEET & SPICY PICKLED VEGGIES
Make a pickling mixture in a medium sauce pan using the following:
- 1.5 cups sugar
- 1.5 cups water
- 2 cups white vinegar
- 3 teaspoons salt
- 1 teaspoon celery seed
- 1 teaspoon mustard seed
- 1/2 teaspoon ground ginger
- 1/4 teaspoon turmeric
- 8 peppercorns
Mix all together, bring to a boil, then gently simmer for five minutes. Be careful to watch it when it first comes to a boil, or it has a tendency to foam up and boil over the pan!
Cut and mix the following veggies (or veggies of your choice) together in a bowl:
- 1/2 head of cauliflower flowerets
- 5 carrots (thick sliced, steamed 5min)
- 4-5 pickling cucumbers
- 5 whole cloves garlic
- 1 jalepeno pepper (for spicy) OR 1 banana pepper (for mild) – sliced into coins
Other suggestions may be red or green pepper, asparagus, wedges of cooked baby red potato, red onion, or brussle sprout halves.
Load the veggies up in the jar or bowl. If using a jar, don’t be afraid to pack them in tightly. Pour the hot liquid over the veggies, seal with lid or plastic wrap, and allow to sit at room temperature for a few hours until cool. Refrigerate overnight to blend the flavors, then it’s ready to enjoy!
I hope you love them as much as we do at my house!! Happy eating~