Pickled Mixed Vegetables

Pickled Vegetables
Pickled Mixed Vegetables
Makes 4 pints
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Ingredients
  1. 1/2 
pound fresh green beans
  2. 1/2 
pound fresh whole okra
  3. 1/2 
pound fresh baby rainbow 
carrots
  4. 1 
small red onion, thinly sliced
  5. 4 
cups water
  6. 4 
cups apple cider vinegar
  7. 1 1/4 
cups sugar
  8. 4 
bay leaves
  9. 2 
tablespoons kosher salt
  10. 2 
tablespoons black peppercorns
  11. 1 
tablespoon coriander seeds
Instructions
  1. Trim green beans, okra, and carrots to fit separately into three pint jars. Add onion to a fourth pint jar.
  2. 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.
  3. 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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