Pickled vegetables

[Nimrod]

I've developed a taste for sweet mixed pickled vgetables and have been looking for a simple recipe without much success.
i want to pickle sliced carrots,cauliflower fl0rets and sugar snap peas and possibly walnuts together
my idea is to Get some white vinegar,or possibly cider vinegar,boil it with some sugar to mix it and then fill a kilner jar with the veg and pour in when cool.
Would this work and how long before ready to eat.
any thoughts gratefully received.

[luckyjim]

You are on the right track but you need to boil the vinegar and water with some black peppercorns.
Cut the cauliflower into fleurets, the carrots into batons, small shallots and sugar snap pea pods. Whet the pickling liquid has boiled, pour it over the vegetables, mix well and make sure the vegetables are covered. Leave for 1 to 2 hours add some salt and enjoy. Cucumbers are also nice done this way.

[Nimrod]

Thank you luckyjim,that was the advice I was looking for.
You've got me out of a pickle.

[Nimrod]

Luckyjim,do I use white vinegar or apple cider.?
How much water to vinegar?
Is it ok to use prepacked shelled wanuts.?
Pour hot liquid over the veg or when cooled?
Many thanks

[luckyjim]

Must admit have never used walnuts. Possibly she'll them.. Half water to vinegar. Pour liquid over hot and leave to cool. You can pour it over cold but you would have to wait much longer, possibly 1 week before you eat.

[luckyjim]

Sorry Nimrod should have said white wine vinegar.

[Nimrod]

Thanks Jim.
Walnuts would be shelled and I'm thinking the prepacked ones would have been soaked.
Apparently if they're not they give off a dye like fake tan.
Thanks again.

[El Cid]

If you want some added flavor, try adding some dried Dill and some Coriander seeds.

Sid

[luckyjim]

One to add to the repertoire. Pickled red cabbage. 500g cabbage shredded. 140g coarse sea salt, 500ml cider vinegar, 200 ml red wine, 400g granulated sugar, 2 tsp black peppercorns, 6 peppercorns, 2tbls mustard seeds. Put red cabbage in colander sprinkle with salt and leave for 2/3hours. Drain, wash away salt, pat dry.
Put rest of ingredients in pan(not mustard seed)and boil till reduced by half. Set aside for half an hour and then strain. Mix the cabbage and liquid and mustard seed the put into Kilner jars. Put in fridge, will keep for 1 month. Enjoy.

[luckyjim]

Sorry do not know how to delete when I make this mistake.

[Beachcomber]

I have deleted your duplicate post. In order to do so yourself just click on 'Edit' then remove the text and enter something like 'Duplicate post deleted'.

ADC moderator

[Nimrod]

Thank you for your replies luckyjim and Sid,I will have a go at the weekend.
Many thanks.

[katy]

One to add to the repertoire. Pickled red cabbage. 500g cabbage shredded. 140g coarse sea salt, 500ml cider vinegar, 200 ml red wine, 400g granulated sugar, 2 tsp black peppercorns, 6 peppercorns, 2tbls mustard seeds. Put red cabbage in colander sprinkle with salt and leave for 2/3hours. Drain, wash away salt, pat dry.
Put rest of ingredients in pan(not mustard seed)and boil till reduced by half. Set aside for half an hour and then strain. Mix the cabbage and liquid and mustard seed the put into Kilner jars. Put in fridge, will keep for 1 month. Enjoy.

Just opened a kilner jar of pickles given to me a year ago...perfect, no stuff like cabbage in. Lots of mustard seeds, peppers, celery. Good enough to eat alone

[firsttango]

Or with friends

[El Cid]

That way you can all get pickled together!

Sounds good to me.

Sid

[Nimrod]

Well I made my jar of pickles ,well actually I've just finished them off and very nice they were too.
I'm going to make another jar at the weekend and I have a question.
Can I reuse the original vinegar and top it up with fresh water,vinegar and sugar?
Many thanks.

[El Cid]

I can't see why not. The vinegar should kill any bugs that are lurking.

It might be wise to boil it after you have added the sugar and water.

Sid

[Nimrod]

Thanks sid,good tip

[luckyjim]

Didn't see your last post, glad you enjoyed your veggies. I wouldn't advise using the old vinegar, it is best to use fresh. Also it does deter from that original pungent flavour.

[El Cid]

Yes, but if you have put in some extra herbs and spices into the pickling liquid you will get the benefit of that. If not, then, yes, use fresh vinegar.

You will probably need to top it up with fresh vinegar anyway which should retain the pungency - if that's what you want. Many pickle cures are sweet and not pungent - think Polish pickled big gherkins.

Sid