Pickled Vegetables/Fennel
1 cup small
cauliflower florets
1 cup small
broccoli florets
½ cup sliced,
peeled carrots
½ cup chopped
green beans
½ cup chopped red
bell pepper
½ cup chopped
yellow bell pepper
1 stalk sliced
celery
½ cup sliced
Fennel
1 ½ cups apple cider vinegar
1 ¼ cups water
¾ cup sugar
1 teaspoon mustard seed
1 teaspoon
celery seed
1 teaspoon salt
½ teaspoon turmeric
¼ teaspoon
ground cinnamon
¼ teaspoon
ground ginger
Bring a stockpot of salted water to a rolling boil. Blanch vegetables. Immerse in ice water to stop cooking action. Combine
vinegar, water, sugar, pickling spice in a saucepan. Bring to a boil and add prepared vegetables. Return to a boil. Reduce heat and simmer 15 minutes. Pack into hot jars, leaving ¼ -inch head
space. Remove air bubbles. Adjust caps.
Process 15 minutes in a boiling water bath.
Harvest and preparation of Fennel – Harvest bulbs about
the size of an egg or larger.
Cut off seed heads when they form to give the bulb a few more days to
grow. Pull bulb early in the morning, just
after the dew has evaporated and before the sun is hot. Place bulbs in a colander, remove roots and
rinse under cold running water. Pat dry with paper towels.
With a sharp knife cut into 1/8-inch slices.
Carolyn Gass Hardimon, M. S.
Home Economist www.recipeladies.com
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