Easy Refrigerated Vegetables

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Easy Refrigerated Vegetables

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  • Show Name

So Much Cool Cooking!

  • Show Name

So Much Cool Cooking!

  • Show Date
August 28, 2021
  • Show Date
August 28, 2021
  • Cook

Susannah Dickman

  • Cook

Susannah Dickman

Description

Are you overwhelmed with all the vegetables from your backyard garden? The easiest thing to do with them is to make simple pickled veggies. I like to pickle pepperoncini, red onions, green and wax beans, carrots, and radishes. Below are two ways to preserve your fresh vegetables so you can enjoy them into the Fall season.

  • Ingredients

I) Pickled Pepperoncini

  • 2 pounds peppers

  • 2 cups water

  • 2 cups apple cider vinegar

  • 2 tablespoons salt

  • 2 bay leaves

  • 3 garlic cloves

  • 1 tablespoon peppercorn

  • Clean jars with lids

 

II) Pickled Green Beans 

  • ✓ 5 ounces of green or yellow wax beans
  • ✓ 1 garlic clove
  • ✓ 1/2 teaspoon coriander seeds
  • ✓ 1/4 teaspoon red pepper flakes
  • ✓ 1/8 teaspoon black peppercorns
  • ✓ 1 bay leaf
  • ✓ 1 cup apple cider vinegar
  • ✓ 1/2 cup white wine vinegar
  • ✓ 1 tablespoon organic cane sugar, or maple syrup
  • ✓ 1 teaspoon sea salt
  • ✓ 1 pint glass jar

III) Pickled Red Onion

  • 1 Peeled and thinly sliced red onion

  • 1 cup white vinegar

  • 2 tablespoons of maple syrup or agave nectar

  • 1 tablespoon teaspoon salt

  • 2 large spring of fresh rosemary

  • 1 pint mason jar

  • Instructions

I) Pickled Pepperoncini

  1. Wash jars and lids set aside.

  2. Wash peppers and cut a slit along the side of each pepper.

  3. Put 1/2 tablespoon peppercorn, and 1 1/2 cloves of garlic in each jar.

  4. Arrange peppers in each jar, you want to fit as many peppers as you can inside the jar. Carefully add 1 bay leaf to each jar.

  5. Boil, water, apple cider vinegar and salt. When the liquid comes to a boil and salt is dissolved.

  6. Use a funnel to carefully pour the water, vinegar, and salt mixture into each jar.

  7. Put the lids on the jars and let cool for about 45 minutes before putting them in the refrigerator.

  8. Leave peppers in the refrigerator for at least 4 days before eating. They will stay for up to 3 months.

 

II) Pickled Green Beans 

  1. Before you trim the beans, practice to see how they will fit in your jar. Arrange washed and dried beans in the 1-pint jar vertically to see how they will fit. You want to pack them as tightly as you can. You want to leave 1/2 inch of space at the top of the jar.
  2. Remove the beans and trim as needed. Wash the jar.
  3. Pack the trimmed beans into a jar.
  4. Add the garlic clove, coriander seeds, red pepper flakes, bay leaf, and peppercorns into the jar.
  5. Boil vinegar, white wine vinegar, sugar and salt in a saucepan, bring to a boil for about 2 minutes, making sure sugar and salt are dissolved.
  6. Using a funnel, carefully pour hot mixture over the beans until they are covered.
  7. Put on the lid, let the jar sit at room temperature for about 45 minutes until cool.
  8. Refrigerate the bean pickle for at least 3 days or up to 3 months before eating.

III) Pickled Red Onion

  1. Put sliced red onions into pint jar

  2. In a small pan, add vinegar, maple syrup or agave, salt, and rosemary.

  3. Bring mixture to a boil, then remove from heat.

  4. Pour mixture over onions. Fill to the top of the jar.

  5. 5.Put the lid on and let it sit on the counter to cool for about 45 minutes.

  6. Refrigerate overnight

  7. Onions will last for 7–10 days

Optional Flavoring for all vegetables. There are many different spices you can add to your pickled refrigerator vegetables. Here are some to mix and/or match

  1.  2 sprigs fresh thyme

  2. 1 small hot pepper

  3. 1 teaspoon whole cumin seeds

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