Assorted Pickled Vegetables
The cucumber used in this recipe is the thin Armenian
cucumber, sometimes called Japanese cucumber. It is very crisp, with
melon-like lengthwise ridges. In this version, cucumbers are teamed with
cauliflower, cabbage, carrots and celery. But at our house, whole jars of
cucumber-only or cabbage-only were very popular.
Makes six 1 quart jars
Ingredients:
1 head cauliflower (about 2 pounds) cut into small florets
1/2 head green cabbage (about 12 ounces), cut into 6 wedges
6 pickling cucumbers, each cut lengthwise into 6 spears
6 carrots, peeled, cut into sticks
6 celery stalks, cut into sticks
6 ounces thin green beans, ends trimmed
18 small chile peppers (such as green and red jalapeño chilies, and yellow
chilies), halved lengthwise but still attached at the stem end
18 garlic cloves, peeled
9 cups water
3 cups distilled white vinegar
3/4 cup kosher salt (see note)
3 tablespoons pickling spice
4 teaspoons dried pearl barley
1 teaspoon curry powder
Preparation:
Divide equally, arrange the vegetables, chilies, and
garlic cloves decoratively in six 1 quart jars.
Stir the water, vinegar, salt, pickling spice, pearl barley, and curry
powder in a large saucepan over medium low heat just until the salt
dissolves. Pour the brine over the vegetables to cover completely. Cover the
jars tightly with their lids. Store the pickled vegetables at room
temperature for 1 week. Since the vegetables will shrink as they pickle, you
can add more vegetables to the jar at this point. Refrigerate the pickled
vegetables until cold, at least 8 hours or up to 1 month.
Cook's Notes:
You can add almost any type of vegetable.
I like crunchy vegetables such as carrots and cauliflower. However, omit
using beets, as they will turn all the other vegetables red. You can add
other spicy peppers as well. I like jalapeño, serrano chilies, or even the
long Anaheim chilies. Do not use bell peppers.
Kosher Salt:
I always use kosher salt instead of "refined" salt when
cooking. Kosher dissolves much more thoroughly and enhances the flavors of
the recipe much more subtly than refined salt. When you can, use kosher
salt.
