Pickled Hot Vegetables Recipes

Steps:

• Place cauliflower, onions, cucumbers and peppers in a large bowl. In another large bowl, mix ice water and salt; pour over vegetables. Let stand 4 hours., Rinse vegetables and drain well. In a Dutch oven, bring sugar, vinegar, celery seed, turmeric and cloves to a boil. Add drained vegetable mixture; return to a boil. Reduce heat; simmer, uncovered, until vegetables are heated through, 5 minutes., Pack hot vegetables and liquid into six hot 1-pint jars, leaving 1/2-in. Remove air bubbles and adjust headspace, if necessary, by adding hot liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

Steps:

• prep all the vegetables in one large bowl... make sure you puncture the Habenero peppers so they dont explode when you heat them up.
• add the olive oil, salt, bay leaves,majorium,salt, garlic cloves and oregeno to the vegetables in the bowl and toss with your hand or spoon until mixed well..
• add all the ingredients to a large pot on medium heat and saute until he onions start to turn... here if you need more olive oil to get the vegetables to saute than add some more.
• add the water and apple cider vinager to the pot and turn heat up to get the mix to boil and than return to medium heat.. you are blanching the vegetables no completly cooking them... let boil for about 7 min.. if you dont think your going to have enough water to pickle the vegetables than add more water and vinegar here.. its always better to have more than not enough..
• when the vegetables are fully blanched take the pot of the stove and set aside and let cool for about and Hr... and when cool spoon into mason jars an even amount of liquid and vegetables and put them into the fridge and turn them over once a day for about a week and it'll be ready to eat..
• As a side note you can use any kind of peppers you like the Habaneros are really hot but this works very well with any kind of hot pepper.. Also the vegetables are an endless variety too.. i used snap peas from my garden for this batch that is pictured.. so use your imagination and experiment as you like...you can use the dish as a garnishment to vegetables or with meats.... or as a nice spicy mouth full of pickled vegetables

Steps:

• In a medium bowl, add carrots sprinkle with 1/4 cup of pickling salt and cover with cold water.
• (Keep carrots separate or they will tint the cauliflower orange).
• Add cauliflower and jalapeño peppers in a separate bowl.
• Sprinkle with 3/4 cup pickling salt and cover with cold water.
• Let these set for 1 hour.
• Drain and rinse vegetables.
• Bring brine to a boil.
• Let simmer for 5 minutes.
• Sterilize 14 pint or 7 quart jars and lids.
• Into each hot jar layer the vegetables in order of:.
• Carrots, 2-3 red habanaros, cauliflower and 3-4 green jalapeños.
• (Repeat for quart jars).
• Top with hot brine (stir brine occasionally to distribute the garlic).
• Seal with hot lids and process in a hot water bath for 10 minutes.
• Let set for at least two week before using.

Steps:

• In a large pot of boiling water, blanch vegetables. Add half of the garlic and the salt and peppercorns. Start with carrots, boil 30 seconds, add in cauliflower, boil 30 seconds, add celery boil 15 seconds, then add Anaheim peppers, bell peppers and red onion time 15 seconds more. Immediately remove all from water and immediately put in ice bath. Discard peppercorns and garlic.
• In a large jar, add the uncooked garlic, olive oil, red pepper flakes, cracked pepper, salt, sugar and one cup of the vinegar. Chop the cooled blanched vegetables into dice. In a bowl combine the olives, pepperoncinis and the diced vegetables. Add the mix to the jar with the seasonings, cap and shake to combine seasonings into mix. Top with additional red wine vinegar to cover mix if necessary. Refrigerate 24 hours. Will keep for 2-3 weeks under refrigeration.

Steps:

• Sweet: Combine all ingredients and refrigerate in a clean, tightly closed glass jar for 2 days before serving.
• Hot: Combine the water, vinegar, and salt in a pan and boil for a minute or so.
• Pour the hot mixture over the vegetables leaving 1/4 inch head space and cover.
• Allow the hot peppers and vegetables to pickle in a cool place for 2 to 3 weeks before serving.