Sweet And Tart Pickled Vegetables Recipes

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.

Steps:

• Using a glass bowl combine water, vinegar, sugar, sea salt, pickling spice, and peppercorns until well mixed.
• Wash and dry vegetables, than cut into florets. In another glass bowl place the vegetables and dill, then pour all the brine over them.
• Cover with plastic wrap and refrigerate for 3 to 4 days before serving.

Steps:

• Stir together vinegar, sugar, salt, coriander, fennel, and bay leaves in a medium saucepan. Bring to a boil, stirring until sugar has dissolved. Stir in green beans or fennel and carrots. Remove from heat; let cool completely. Cover, and refrigerate at least overnight or up to 1 week.