VEGETABLES Pickled vegetables Ingredients

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					                          Pickled vegetables

500 g green capsicum, seeded and cut into strips
600 g carrots, cleaned and cut into thin strips
1 medium cauliflower, broken into florets
1 cup cooking salt
2 cups distilled white vinegar
2 cups water
½ cup white sugar
4 garlic cloves, sliced
1 bay leaf
2 teaspoons dill seeds
2 teaspoons celery seeds
2 teaspoons yellow mustard seeds
1 teaspoon crushed dried chilli flakes

1. Combine all the vegetables and the salt in a large mixing bowl.
cover with ice; let stand for 3 hours. Drain the vegetables; rinse
very well.

2. Combine the vinegar, water, sugar, garlic and spices in a large
saucepan. cover and bring to the boil. Remove the lid, add the
vegetables, remove the pan from the heat and allow to cool to room

3. Pack into sterilized jars, leaving about 1.2 cm spaces at the top of
the jar. remove air bubbles by Gently tapping the jar on the bench.
Screw on caps and store in a cool place until needed. once opened,

                       HINTS AND TIPS:

* You will need—cutting board, cook’s knife, vegetable peeler, cup,
spoon and weight measures, large bowl, colander or strainer, large
saucepan or pot and jars with lids.

* Always choose vegetables of the best quality when pickling. This
means firm, ripe but not too ripe, and
Blemish-free vegetables. If there are imperfections, remove them
before cooking.

* The idea of salting the vegetables before they are pickled is to
draw out natural water contained in the vegetables. This water
would otherwise dilute the pickling solution during storage, which
in turn will Diminish the preserving quality.

* Use cooking salt in this recipe as table salt contains ‘free-flowing’
chemical which can make the vinegar turn cloudy.

 Other styles of vinegar can be used—especially recommended are
wine vinegar, malt vinegar (contains Gluten) and cider vinegar.

* This recipe can also be used for pickling just cauliflower.

* The spices in this mixture can stay loose in the solution, even
when bottling; be aware, however, that they will continue to impart
flavor and may even be too strong if storing the vegetables for a
lengthy period. As a suggestion, tie the spices in a piece of muslin
cloth and remove once the vegetables have cooled and are ready for
bottling. * Do not boil the pickling solution for too long. Vinegar is
an acetic acid that is volatile and loses strength when boiled for
even short periods.

* When pickling, the liquid solution is best at 50 per cent vinegar
and 50 per cent water, and the combined weight of the liquid should
equal the total weight of the vegetables.

* It is a good idea to label the jars with the ingredients and the date
they were packed.

* Store in a cool place away from sunlight as light causes a loss of
colour in the vegetables. Mould will also develop if the vegetables
are not completely submerged in the pickling solution.

* Always try and store the pickled vegetables for 4–6 weeks prior to
using. This time in storage will help the flavours mellow and
combine perfectly.

* Serve pickled vegetables as part of an antipasto plate with salami,
frittata, grilled mushrooms and some leafy greens.
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Description: VEGETABLES