Pickled Winter Veggie Mix

I can remember many times in my younger years sitting down to a bowl of soup and along side the soup there was a variety of dishes to accompany the soup. often you would find a spread of pickles or marinated veggies. with the weather in our neck of the woods looking a bit dreary with snow or ice possible  I thought this yummy mix looked great to go along with any of the great chili,  soup or stew recipes I have shared in the past


2 cups apple cider vinegar

2/3 cup sugar

1/4 cup kosher salt

3 garlic cloves

1 teaspoon mustard seeds

1 teaspoon fennel seeds

1 teaspoon black peppercorns

1/2 teaspoon dried crushed red pepper

8 cups assorted cut vegetables                             

 

Bring first 8 ingredients and 2 1/2 cups water to a boil in a large nonaluminum saucepan over medium-high heat, stirring until sugar is dissolved; boil 1 minute. Let stand 30 minutes. Meanwhile, cook vegetables, in batches, in boiling water to cover 1 to 2 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain. Transfer vegetables to a large bowl or 2 1/2-qt. container. Pour vinegar mixture over vegetables. Let stand 1 hour. Cover and chill 1 day before serving. Store in an airtight container in refrigerator up to 1 week. Perfect for Pickling: cauliflower florets, Swiss chard stalks, carrot sticks, sliced parsnips, halved Brussels sprouts, radishes, sliced fennel, green beans, bell pepper rings.

Southern Living
DECEMBER 2009

shared at
Give Me The Goods Monday
Homestead Barn Hop
Tuesday with a twist