Yummy Homemade Pickled Veggies
Ingredients
- 4 Persian cucumbers ends trimmed, quartered lengthwise
- 6 young carrots peeled and cut in half lengthwise, or quarters if large (trim ends if taller than the jar)
- 6 scallions roots and dark green tops trimmed
- 1 red pepper cut lengthwise into 1/2-inch strips
- 1 orange or yellow pepper cut lengthwise into 1/2-inch strips
- ½ can baby corn whole spears rinsed and drained
- A few cauliflower florets to tuck wherever they fit
Sauce
- 2 cups white vinegar recommended: Heinz
- 2 cups water
- ½ cup ketchup
- 4 cloves garlic two cloves will go in each jar when sauce is made
- 4 tablespoons canola oil or vegetable oil
- 2 tablespoons fresh lemon juice about 2 medium lemons
- 4 teaspoons dried oregano origanum
- 2 teaspoons salt
- 4 tablespoons sugar
Instructions
- Mix all sauce ingredients together in a medium pot and bring to a boil over medium-high heat. Reduce to low and simmer, uncovered, for 5 minutes.
- Remove from the heat. Remove the garlic with tongs and place two cloves in each jar.
- Pack two wide-mouth 1-quart, clear glass pickling jars full of vegetables, as tightly packed as possible. Tip: Start with the carrots and cucumbers; the corn, peppers and scallions can be fitted in the nooks and crannies. Leave the cauliflower for last. (You can start packing the jar while the sauce is simmering, but leave room to tuck the garlic into the jar.)
- Bring the sauce back to a boil, pour over vegetables to cover completely. (Do this in the sink or on a tray, because it can get messy.) Seal immediately, allow to cool. Wipe jars clean and refrigerate. (I set them down on paper towels in the refrigerator.)
- Ready to eat within 24 hours, but better after a couple of days.
- Place in a serving dish, discarding the liquid and garlic.
Notes
They will keep in the refrigerator for about three months, but once opened discard after about one week.