Guids Pickled Hot Veggies Recipes

HOW TO MAKE QUICK PICKLED VEGETABLES

Steps:

• Add sliced vegetables to a mason jar or glass container. Set aside.
• To a small saucepan add vinegar of choice, water, salt, and sugar. Bring to a simmer over medium heat and stir to fully dissolve salt and sugar. Taste and adjust flavor as needed, adding more salt or sugar to taste.
• Pour the brine over the vegetables, ensuring they are fully submerged. If needed, add more vinegar or a little water to cover. *When pickling cucumbers, we generally like to let the brine cool so the cucumbers maintain their color and crunch.
• Seal well and shake to combine. Then refrigerate for at least 1 hour. The flavors will deepen and intensify the longer it marinates. Best flavor is achieved after 24 hours.
• Will keep in the refrigerator for 2-3 weeks (sometimes longer). Not freezer friendly.

GIARDINIERA, SWEET AND/OR HOT (PICKLED VEGETABLES)

Steps:

• Sweet: Combine all ingredients and refrigerate in a clean, tightly closed glass jar for 2 days before serving.
• Hot: Combine the water, vinegar, and salt in a pan and boil for a minute or so.
• Pour the hot mixture over the vegetables leaving 1/4 inch head space and cover.
• Allow the hot peppers and vegetables to pickle in a cool place for 2 to 3 weeks before serving.