Pickled Harvest

"Preserving the life of our garden vegetables"
 
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photo by Hope Rock photo by Hope Rock
photo by Hope Rock
photo by Hope Rock photo by Hope Rock
Ready In:
25mins
Ingredients:
12
Yields:
1 1/2 cup
Serves:
24
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ingredients

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directions

  • Prepare fresh Garden Vegetables.
  • Wash & peel cucumbers and slice in 1" circles.
  • Place cucumbers in a large bowl with cold water and lemon juice to prevent browning and to preserve the crispy bite to the vegetable.
  • Wash carrots and trim edges, place in same lemon water.
  • Wash & peel red onion, cut into half moon slices and set in lemon water.
  • Peel 10 garlic cloves and set aside (these will cook in pickling mixture).
  • Prepare the Pickling mixture.
  • Pour the following ingredients in a large sauce pan/pot.
  • Vinegar, coriander seed, celery seed, pepper, Kosher Salt, Sugar, and garlic cloves. Heat to a slow simmer stirring frequently until sugars and salt dissolve.
  • Strain the pickling mixture to remove seeds, etc. Be sure to remove and keep Garlic cloves (these will be added to jars).
  • Begin to fill 16oz mason jars. Add a sprig of fresh dill into each jar.
  • Drain the lemon Juice from the vegetable bowl and begin to pack the mason jars with the cucumbers, carrots, onions and garlic.
  • Once vegetables are packed tightly into all the jars pour the pickling mixture into each jar until well filled.
  • Tightly Close each jar. Date and store in a cool dry place or in the refrigerator. Give it a week or more. The longer it pickles the better they taste.

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