My husband said they used to sell a combination of pickled cauliflower, pickles (cucumbers) & onions in the grocery store where he grew up. It's no longer made. Does anyone have a recipe that I could make my own? I'd like to can it. Thanks
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Iso pickled veggies recipe
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Re: Iso pickled veggies recipe
I remember posting this earlier this summer, searched it for you. I haven't made it, but it looks good. The ones in the store here don't have the broccoli in there, but heck why not! lol
Title: Strange Pickles
Date: 07/09/2008 07:30:48
Posted by: oh_mother_may_I
Ingredients
2 Cauliflower bunches
2 Broccoli bunches
1 Bag Small to Med Carrots
5-10 Small to Med Onions
5-10 Small to med Cucumbers
3-4 Jalepeno Peppers
2 Different vinegars (Apple cider and White)
Spices
Take your broccoli and cauliflower bunches and cut into nice bunches (a little bigger than bite size). For the carrots peel and if too large cut in half. If using small onions leave whole, if using larger ones cut in half. For the cucumbers it is up to you. You can peel them or not. I use small ones for the easiness. Peppers leave as they are. If you havent washed your veggies now is a good time. I boil each of the vegetables on the stove for 5-10 minutes each depending on the vegetable(seperately of course). I then layer them on a cookie sheet to cool slightly( again seperately). After each are done, now boil the vinegars again seperately and we are ready for putting together.
I use several large jars about 1/2 gallon each and of course cleaned. I layer the vegetables until to just below the top. I then layer the vinegars over the top( while they are still hot) I add dill and pickling spices to the mix , wait a minute and seal. I then put them up in a dark cupboard and leave for about a month. When I open them I take them outside because they have a strong smell. These are not for the soft-hearted who dont like em hot. You can change it here and there and add three kinds of vinegars or ciders. Change the vegetables also."Nobody can make you feel inferior without your consent." ~Eleanor Roosevelt
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Re: Iso pickled veggies recipe
here is the recipes.. we have made it several times.. let me know how you like it ..
Pickles Vegetables ( From the TOO HOT TAMALES on foodtv)
1 pound carrots, peeled and cut in 1/4 inch slices
1 head of cauliflower , trimmed into small florets
1 pound cucumbers, unpeeled and cut into 1/4 inch slices
3/4 Cup chopped fresh oregano
1 quart white vinegar
1/2 cup sugar
1/4 Cup course salt (kosher salt)
2 Tablespoons cracked black pepper
6 Red Jalapenos
6 Green Jalapenos ( Use as much or as little as you like of boths jalapenos)
2 Heads of garlic, cloves separated, peeled, and cut in half
1 Medium Yellow onion
Bring a medium saucepan of salted water to a boil, and blanch the carrots for 3 minutes. Remove from boiling water with slotted spoon, and refresh in bowl of iced water. Drain and reserve . Then blanch the cauliflower for about 6 minutes, drain, refresh, and drain again. PLace the carrots, cauliflower, cucumbers, and Oregano in a large nonreactive bowl.
Combine the vinegar, sugar, salt, and pepper, in a saucepan and bring to a boil. Add jalapenos, garlic and onion and return to boil. Cook a minute longer, and pour over vegetables.
Set aside to cool room tempeture pour into three 1 quart jars and refrigerate as long as 1 month.
Yield: 3 quarts
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Re: Iso pickled veggies recipe
Escabeche
This is something that is often served at the restaurants in Mexico where I lived. It was so good.
Cut the following vegetables into long strips or bite sized pieces. How much you make depends on you.
carrots (1 lb. bag)
cauliflower (1 head)
onion (2 or 3)
mushrooms (1 lb.)
zucchini (4 or 5)
jalapenos (leave whole) - about 2, poke for more flavor
garlic cloves (leave whole) - about 3-5
Take chopped vegetables and saute in pan until just tender crisp with a little oil. I cook them individually and then mix together into large bowl.
Make marinade:
1 1/2 cup water
1 chicken bouillon cube
1 cup vinegar
dash sugar
salt and pepper
Heat up and pour over vegetables. Make sure all the vegetables are covered with the marinade.( you may need to double or triple) Put in large container with lid. Refrigerate for 2-3 days and then enjoy! In Mexico they serve with saltine crackers. This can be canned.A man of words and not of deeds, is like a garden full of weeds.
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