Pickled Vegetables and Chiles
Ingredients
- Ingredients
- 250 grams Baby carrot
- 250 grams green chili peppers (such as Jalapeno)
- 8 scallions
- 400 grams small Cauliflower
- 10 fresh garlic cloves
- 250 milliliters White vinegar
- 100 grams sugar
- 2 Tbsps salt
- 2 cloves
- 1 pc Cinnamon stick
- 1 tsp allspice
- 2 fresh bay leaves
Preparation steps
Rinse, peel and trim the carrots and cut into bite-size pieces. Rinse, dry, halve the chiles and remove ribs and seeds, as desired for spiciness, and cut into pieces. Trim scallions, rinse and cut into 5-6 cm (approximately 2 inch) long pieces. Rinse the cauliflower and cut into small pieces. Peel and halve the garlic.
Boil the vinegar with 300 ml (approximately 1 cup) of water, the sugar, salt, cloves, cinnamon, allspice and bay leaves. Place the prepared vegetables in the broth and bring to a boil. Lift out with a slotted spoon and divide into the prepared jars. Boil the brine again and pour over the vegetables until covered. Seal the jars and let cool.
Tip: To preserve the pickled vegetables for longer, you will need to process the jars according to manufacturer's instructions, or visit http://nchfp.uga.edu/.
