Stephanie Sharp - Have A Pack of Pickled Peppers
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Have A Pack of Pickled Peppers
30 Lip-Smacking Pickled Vegetable Recipes
BY
Stephanie Sharp
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Copyright 2019 by Stephanie Sharp All rights reserved.
No part of this Book may be transmitted or reproduced into any format for any means without the proper permission of the Author. This includes electronic or mechanical methods, photocopying or printing.
The Reader assumes all risk when following any of the guidelines or ideas written as they are purely suggestion and for informational purposes. The Author has taken every precaution to ensure accuracy of the work but bears no responsibility if damages occur due to a misinterpretation of suggestions.
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Table of Contents
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Are you looking for some delicious pickled vegetable recipes for garnishes and sides? Do you want something new and unique to nibble on for snacks and appetizers? Then look no further than this amazing pickled veggie cookbook filled with useful tips and tasty recipes.
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1. Boil water in a large pan and place jars, lids, rings and a metal knife or spatula in the boiling water for 5-10 minutes to sterilize them.
2. For some recipes, it is best to transfer the hot vegetables and broth to the jars while still hot so pour the mixture into the jars, leaving of space at the top.
3. Place the sterilized spatula in the jar and move it around to remove any air bubbles and wipe the rims of the jars with a clean kitchen towel or paper towel.
4. Place lids on the filled jars and screw on the rings.
5. In a large pot, place a rack in the bottom and fill up with water half-way. Bring water to a boil in the pot and slowly lower jars into the rack with a holder.
6. Leave 2 in between each jar and add more boiling water to cover jars by 1.
7. Cover the pot and bring water to a boil for 30 minutes.
8. Remove jars and let cool. Press the top of the lid to make sure the lid is tight and store.
9. If any jars are not sealed properly, store them in the refrigerator and eat within 2 weeks.
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These delicious beets make a lovely afternoon snack with some crackers and cheese. I also like to serve them as a side dish for barbecues.
Preparation Time: 15 minutes
Serving Size:
Ingredients:
- 42 ounces distilled white vinegar
- 32 ounces white sugar
- 32 ounces water
- 1 ounce cinnamon, ground
- ounce salt
- ounce ground cloves
- 192 ounces peeled and sliced beets
Directions:
Combine all ingredients except for beets in a large pot and stir well. Bring to a boil until sugar has dissolved completely.
Stir in beets and cook for 20 minutes until tender.
Fill jars with the pickled beets according to the Canning Procedure at the front of this cookbook.
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This spicy mixture is amazing with some mild cheddar and Melba Toast. If you are looking for a juicy side dish, gives this recipe a try.
Preparation Time: 45 minutes
Serving Size:
Ingredients:
- 2 diced green bell peppers
- 2 diced red bell peppers
- 8 sliced fresh jalapeno peppers
- 1 diced celery stalk
- 1 medium diced carrot
- 1 small chopped onion
- 4 ounces fresh cauliflower florets
- 4 ounces salt
- water
- 2 finely chopped garlic cloves
- ounce oregano, dried
- 1 teaspoon red pepper flakes
- 1/2 teaspoon black pepper
- 5 ounces chopped pimento stuffed green olives
- 8 ounces white vinegar
- 8 ounces olive oil
Directions:
1. Combine bell peppers, jalapeno peppers, celery, onion, carrots and cauliflower in a large bowl.
2. Stir salt into the mixture until thoroughly combined then pour enough cold water into the bowl to cover everything.
3. Cover the bowl with wrap and chill overnight in the refrigerator.
4. Drain vegetables in the bowl and rinse.
5. In a separate bowl, combine the rest of the ingredients and mix well.
6. Pour vinegar mixture into the bell pepper mixture, mix well and cover with wrap.
7. Chill in the refrigerator for 23 days before serving.
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I like to have these rings on a hamburger with my favourite condiments. You can serve these beside a nice cheese plate for gatherings.
Preparation Time: 45 minutes
Serving Size:
Ingredients:
- 6 ounces water
- 6 ounces distilled white vinegar
- 1 ounces white sugar
- ounce kosher salt
- 1 crushed clove garlic
- 1/2 teaspoon oregano
- 10 sliced jalapeno peppers, cut into rings
Directions:
1. In a saucepan on high heat, mix all ingredients except for jalapeno peppers. Bring to a boil.
2. Add jalapenos, stir and remove pan from heat.
3. Let stand for 10 minutes to cool.
4. Fill jars with the pickled beets according to the Canning Procedure at the front of this cookbook
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This yummy kimchi will taste amazing when you serve it as a side dish for meat or fish. I like to eat this with sushi and a side salad.
Preparation Time: 45 minutes
Serving Size:
Ingredients:
- 1 chopped head napa cabbage, rinsed well
- 2 ounces salt, divided
- 6 cloves garlic
- 1 peeled piece fresh ginger root, chopped
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