RECIPE: Decorative Pickled Vegetable Jars


FIRST…

1. You will need some big glass jars with a sealable lid, either rust free screw-top or rubber seal.

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2. Sterilize the jars and lids by submerging them in boiling hot water in a clean sink. Leave them to soak for 5 or 10 minutes. If using recycled jars, this is also an easy way to remove old labels.

3. Allow the jars to dry naturally or dry with a ‘clean’ cloth or towel.

 

METHOD

1. Carefully fill the jars to the absolute brim with the boiling liquid, leaving no room for air.

2. Seal the jars with the sterile lids immediately, while the liquid is still hot.

3. Leave the jars on the kitchen shelf for 5-7 days before opening (If at all).

4. Refrigerate after opening or continue to leave them sealed as a beautiful display for the tops of your kitchen cupboards or counters. If you own a trendy cafe, this is a great display to add atmosphere.

5. Cloves of garlic, whole peppercorns, bay leaf, dill or rosemary leaves make for great decorative effect but be aware that these are powerful flavours that will infuse into the vegetable more strongly the longer it stays marinating. Some experimentation is required if you plan on eating the vegetables.

6. Perhaps you could tie a nice ribbon or some raffia around the top of the jar for even more of decorative effect.

* Small pickling onions, all colours & sizes of capsicum, whole cherry tomatoes, carrot, pumpkin, cauliflower, yellow squash, zucchini, broccoli, snow peas, asparagus, artichoke hearts, pickling cucumbers(dill pickles) , red onion, red or green cabbage.

(Note that red cabbage will discolour the liquid)

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* Whole peppercorns, rosemary sprigs, bay leaves, peeled cloves of garlic, whole chillies or star-anise can be attractive additions but if you plan to actually eat the vegetables at a later date, be aware that these ingredients will infuse the veggies and affect final flavour profoundly .

* Cut the vegetables into different shapes about the same size. E.g. Carrot rounds, zucchini slices, whole cherry tomatoes, floweret’s of cauliflower or broccoli. Some vegetables are even best left whole like gherkins and small pickling onions.

*Bring to the boil in large pot. 10 cups of water, 4 cups of white vinegar, 1 cup of sugar, 1 cup of salt.

 

SOME VINEGAR TIPS

A spoon full of cider vinegar every day will keep you regular and clean out your insides.

Use a clean spray bottle filled with white vinegar to spay your bathroom walls and mould will never grow there again.

Mix vinegar and salt to clean the tarnish off of copper and brass.