Pickled Mixed Vegetables
2014-12-02 21:25:53
Makes 4 pints
Ingredients
- 1/2 pound fresh green beans
- 1/2 pound fresh whole okra
- 1/2 pound fresh baby rainbow carrots
- 1 small red onion, thinly sliced
- 4 cups water
- 4 cups apple cider vinegar
- 1 1/4 cups sugar
- 4 bay leaves
- 2 tablespoons kosher salt
- 2 tablespoons black peppercorns
- 1 tablespoon coriander seeds
Instructions
- Trim green beans, okra, and carrots to fit separately into three pint jars. Add onion to a fourth pint jar.
- In a large nonreactive Dutch oven, bring 4 cups water and remaining 6 ingredients to a boil over high heat, stirring to dissolve sugar. Add green beans, and return to a boil. Cook, stirring occasionally, for 2 minutes. Using tongs or a slotted spoon, transfer green beans to one jar. Repeat procedure with okra and carrots, cooking and jarring each separately.
- Ladle hot vinegar mixture into jars to cover all vegetables, and let cool to room temperature. Seal jars, and refrigerate for up to 2 weeks.
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