pickled/marinated fresh veggies and....

Name: Pickled/Marinated Fresh Veggies and....
Prep time: 35 min
Ingredients: ## PICTURED IS CANNED VERSION; 1 - head cauliflower; 1 - head brocolli; 1 - green pepper sweet; 1 - red pepper sweet (optional or add another green); 1 or 2 can(s) baby corn or bottles drained/rinsed; 1 or 2 jar(s) whole button mushrooms drained/rinsed; 1 or 2 jar(s) baby or pearl onions drained/rinsed; 2 cup(s) baby carrots (optional); 1 or 2 can(s) ripe olives whole pitted drained/rinsed; - fresh tomatoes reserved until serving; 4 to 8 - garlic cloves peeled whole or halved; 1 1/2 cup(s) cider vinegar; 2 cup(s) water; 2 teaspoon(s) salt or more to taste; 1 teaspoon(s) garlic powder or more

(1 RATING)

91 Pinches 3 Photos

Gary Hancq

Port Byron, IL

Updated on Feb 5, 2010

This is a Vegetable Lovers Delight, and the Kids may go for a good part of it. This is a "Vegetable Medley". I call it my "Summer Salad". It's a no cook/no can "Jar of Joy". The Vinegar softens the Veggies.

Rate

prep time 35 Min

cook time

method ---

yield A crowd

Ingredients

PICTURED IS CANNED VERSION
1 - head cauliflower
1 - head brocolli
1 - green pepper sweet
1 - red pepper sweet (optional or add another green)
1 or 2 cans baby corn or bottles drained/rinsed
1 or 2 jars whole button mushrooms drained/rinsed
1 or 2 jars baby or pearl onions drained/rinsed
2 cups baby carrots (optional)
1 or 2 cans ripe olives whole pitted drained/rinsed
- fresh tomatoes reserved until serving
4 to 8 - garlic cloves peeled whole or halved
1 1/2 cups cider vinegar
2 cups water
2 teaspoons salt or more to taste
1 teaspoon garlic powder or more

How To Make pickled/marinated fresh veggies and....

Step 1

Procure large bowl and rinse and pull apart and cut Broccoli and Cauliflower into bite or spoon sized florets. Reserve stalks and hearts for soups or other use if you choose.

Step 2

Rinse and cut Green and Red Peppers in squares to size of nickel. Slice Onions thick and chop coarse.
Step 3

Add the rinsed Baby Corn, Button Mushrooms, Baby or Pearl Onions, Baby Carrots (Optional), and Ripe Olives to bowl. Mix all Veggies well.
Step 4

Mix 1 1/2 cups Vinegar, 2 cups water, 1 teaspoon Garlic Powder and 2 teaspoons salt. Mix well and allow salt to dissolve. You could heat brine and allow to completely cool.
Step 5

Pack Veggies in quart jars or larger fairly compact. Pour in the brine. Best after 5 to 6 days if you can stay out of the jar. Keeps 2 to 4 weeks in fridge due to high vinegar content. If you run short of brine dump out a little from each jar and add a little water. Use what you have retrieved for additional bottle.
Step 6

Hint: When ready to serve a batch add chopped tomatoes. You could drizzle with a little Extra Virgin Olive Oil. I don't add because it congeals and doesn't look good. I reserve the Tomatoes until ready to serve because they get soft and mushy. Add them at last minute.
Step 7

Experiment with the brine. You could use your favorite Italian or Vinagar and Oil Salad Dressing. Or your family's favorite.
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