I just made this ... SO GOOD!Ginger Pickled Veggies
1/2 C. water
3 teaspoons salt
1/2 c. cider vinegar
2 leaves of round cabbage in 1-inch squares
2 pickling cucumbers, partially peeled and chunked
2 stalks of celery, sliced thinly on the diagonal
1 medium sweet white onion, sliced
2 tablespoons fresh ginger root, peeled and chopped
4 round red radishes, sliced
2 fresh carrots, peeled and thinly sliced
Heat the water to simmer in a stainless steel pan and turn off heat. Add salt and stir until dissolved. Add the vinegar. Wash and slice all the vegetables, mix well, and pack tightly into a glass container. Cover with the brine, pressing down on the vegetables to make sure all are submerged.
Refrigerate for 12-24 hours to mingle and develop flavors. These pickles will last for five or six days.
*To store without refrigeration, process in hot water bath for 25 minutes.
Rebecca Brenner catalyst SLC 2009
1/2 C. water
3 teaspoons salt
1/2 c. cider vinegar
2 leaves of round cabbage in 1-inch squares
2 pickling cucumbers, partially peeled and chunked
2 stalks of celery, sliced thinly on the diagonal
1 medium sweet white onion, sliced
2 tablespoons fresh ginger root, peeled and chopped
4 round red radishes, sliced
2 fresh carrots, peeled and thinly sliced
Heat the water to simmer in a stainless steel pan and turn off heat. Add salt and stir until dissolved. Add the vinegar. Wash and slice all the vegetables, mix well, and pack tightly into a glass container. Cover with the brine, pressing down on the vegetables to make sure all are submerged.
Refrigerate for 12-24 hours to mingle and develop flavors. These pickles will last for five or six days.
*To store without refrigeration, process in hot water bath for 25 minutes.
Rebecca Brenner catalyst SLC 2009
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