Guest guest Posted July 8, 2008 Report Share Posted July 8, 2008 Hi! I am new! I am from Toronto and I thought I would start with this old favourite! Pickled Crisp Vegetables (Apologies because I don't know where I got this originally, but I have made a few changes too.) 1 large fennel bulb, stalks cut off and discarded and bulb sliced lengthwise into 1/2 inch thick by 1/2 inch wide strips 1 head cauliflower, cut into 1 " florets 3 mixed bell peppers, different colours, in 1/4 " wide strips 1 lb carrots, medium size, or baby carrots. cut into 3 - 4 " strips if not babies. 3 1/2 cups distilled white vinegar 1 3/4 cups sugar 1 3/4 cups water 4 garlic cloves, halved 1 Tablespoon plus 1/2 tsp salt 1 tsp dried red hot pepper flakes 1 tsp fennel seeds, slightly crushed 1 hot banana pepper, sliced into small strips (optional) Add fennel, cauliflower, peppers, and carrots to an 8 qt pot half full of boiling unsalted water. Immediately turn off heat and let stand, uncovered, two minutes. Drain vegetables in a colander and spread out on a kitchen towel to cool to room temp. Bring remaining ingredients to a boil in a 3 qt pot (non reactive) over moderate heat, stirring until sugar is dissolved. Transfer pickling liquid to a 4 qt bowl and cool to room temp, about 30 mins. Discard garlic.... Don't be alarmed if it has turned blue in in reaction to the vinegar. Add vegetables to the pickling liquid. Weight vegetables with a plate or etc to keep them submerged. Chill covered, at least a week. Keeps about a month. Everyone loves this, I make it for a vegetarian friend and she just adores it. Makes about 12 cups. Gourmet Magazine Dec 05 ~~~~ ~~~~ Linda ~~~~ The trouble with life is, you're half way through it before you realize it's a 'do it yourself' thing. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 8, 2008 Report Share Posted July 8, 2008 Nice to meet you! I've got to tyry this recipe I know my family will enjoy it. I will be cooking and taking food to my family on Veteran's Day and this will be on the list. Kenia , " Linda Hutchinson " <lipant wrote: > > Hi! I am new! I am from Toronto and I thought I would start with this old favourite! > > Pickled Crisp Vegetables > (Apologies because I don't know where I got this originally, but I have made a few changes too.) > > 1 large fennel bulb, stalks cut off and discarded and bulb sliced lengthwise into 1/2 inch thick by 1/2 inch wide strips > 1 head cauliflower, cut into 1 " florets > 3 mixed bell peppers, different colours, in 1/4 " wide strips > 1 lb carrots, medium size, or baby carrots. cut into 3 - 4 " strips if not babies. > 3 1/2 cups distilled white vinegar > 1 3/4 cups sugar > 1 3/4 cups water > 4 garlic cloves, halved > 1 Tablespoon plus 1/2 tsp salt > 1 tsp dried red hot pepper flakes > 1 tsp fennel seeds, slightly crushed > 1 hot banana pepper, sliced into small strips (optional) > > Add fennel, cauliflower, peppers, and carrots to an 8 qt pot half full of boiling unsalted water. Immediately turn off heat and let stand, uncovered, two minutes. Drain vegetables in a colander and spread out on a kitchen towel to cool to room temp. Bring remaining ingredients to a boil in a 3 qt pot (non reactive) over moderate heat, stirring until sugar is dissolved. Transfer pickling liquid to a 4 qt bowl and cool to room temp, about 30 mins. Discard garlic.... Don't be alarmed if it has turned blue in in reaction to the vinegar. Add vegetables to the pickling liquid. Weight vegetables with a plate or etc to keep them submerged. Chill covered, at least a week. > > Keeps about a month. Everyone loves this, I make it for a vegetarian friend and she just adores it. Makes about 12 cups. > > Gourmet Magazine Dec 05 > > > ~~~~ > > > > ~~~~ > Linda > ~~~~ > The trouble with life is, you're half way through it before you realize it's a 'do it yourself' thing. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 9, 2008 Report Share Posted July 9, 2008 Welcome to the group! The recipe sounds great. Paula (fellow Torontonian) , " Linda Hutchinson " <lipant wrote: > > Hi! I am new! I am from Toronto and I thought I would start with this old favourite! > > Pickled Crisp Vegetables > (Apologies because I don't know where I got this originally, but I have made a few changes too.) > > 1 large fennel bulb, stalks cut off and discarded and bulb sliced lengthwise into 1/2 inch thick by 1/2 inch wide strips > 1 head cauliflower, cut into 1 " florets > 3 mixed bell peppers, different colours, in 1/4 " wide strips > 1 lb carrots, medium size, or baby carrots. cut into 3 - 4 " strips if not babies. > 3 1/2 cups distilled white vinegar > 1 3/4 cups sugar > 1 3/4 cups water > 4 garlic cloves, halved > 1 Tablespoon plus 1/2 tsp salt > 1 tsp dried red hot pepper flakes > 1 tsp fennel seeds, slightly crushed > 1 hot banana pepper, sliced into small strips (optional) > > Add fennel, cauliflower, peppers, and carrots to an 8 qt pot half full of boiling unsalted water. Immediately turn off heat and let stand, uncovered, two minutes. Drain vegetables in a colander and spread out on a kitchen towel to cool to room temp. Bring remaining ingredients to a boil in a 3 qt pot (non reactive) over moderate heat, stirring until sugar is dissolved. Transfer pickling liquid to a 4 qt bowl and cool to room temp, about 30 mins. Discard garlic.... Don't be alarmed if it has turned blue in in reaction to the vinegar. Add vegetables to the pickling liquid. Weight vegetables with a plate or etc to keep them submerged. Chill covered, at least a week. > > Keeps about a month. Everyone loves this, I make it for a vegetarian friend and she just adores it. Makes about 12 cups. > > Gourmet Magazine Dec 05 > > > ~~~~ > > > > ~~~~ > Linda > ~~~~ > The trouble with life is, you're half way through it before you realize it's a 'do it yourself' thing. > > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.