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LOCATION: Recipes >> Preserving >> Pickled Vegetables 03

Print this Recipe    Pickled Vegetables 03

Brine-Cured Dill Crock (with salt)

4 handfuls fresh dill
1 gallon glass jar or crock
3 cloves garlic, peeled
3 hot chili peppers, washed, slit, and seeds removed
1 pound Jerusalem artichokes, sliced into 1/2-inch rounds
6 scallions, cut in half; use tops also
1/2 head cauliflower, broken into florets
1/2 pound green beans, whole
3 medium-size carrots, cut diagonal slices
3 stalks celery, cut in diaganol slices
10 small pickling onions
1/3 cup salt
8 cups white vinegar, approximately

Place 1 handful of dill on the bottom of a 1-gallon glass jar crock.

Add garlic and peppers. Top with the Jerusalem artichokes. Add
a layer of dill. Place scallions on the dill. On top of this
place a layer cauliflower. Next, add a layer of beans. Next, a
layer of dill. The carrots are the next layer, followed by the
celery, topped with whole small onion, Top all with remaining dill.

Combine salt with 2 cups vinegar. Mix to dissolve salt. Pour into
jar or crock. Add remaining 6 cups vinegar to cover ingredients.
Be sure all vegetables are covered with vinegar solution. Crunch
up clear plasti wrap to push vegetables down and cover with a
weight.

Let stand on kitchen counter 4 to 6 days, then refrigerate. It wil
keep up to a week. Drained, it will keep 2 to 3 months. Drain
before serving.

Yield: 1 gallon

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