How to Make Amazing Pickled and Marinated Vegetables
Healthy weight loss nearly always involves eating more vegetables. One way to make those vegetables readily available and tasty is to make some of your own pickled and marinated vegetables. It’s easy to do and takes little time. You reap the benefits of tasty snacks and meal additions, customized to your tastes and pocketbook.
You may already have a favorite recipe, but if not they’re easily found in cookbooks, online or even with pre-packaged pickling ingredients at the supermarket. Most vegetables can be pickled, so choose your favorites. Vegetables that lend themselves to this technique include carrots, celery, cucumbers, summer squash, onions, garlic, green beans and peppers. You may chose to focus on one vegetable, such as cucumber pickles or dilled green beans, or mix and match. Not only do they taste good, the combinations of colors and tastes provide a feast for the eyes as well. You might even make some as hostess gifts.
Wash the vegetables in clear cold water, peel if necessary, and cut into 1/2-inch thick pieces. Small onions, green beans or mushrooms can be left whole, but trim the ends. Most pickling marinades contain varying qualities of water, vinegar and salt as well as spices. Bring the marinade ingredients to a boil in a large pot. Place the cut vegetables in the pot and boil for three minutes; push them down with a wooden spoon as they rise to the top. Ladle the vegetables into glass jars that have been sterilized according to USDA recommendations. Pour the marinade liquid over the vegetables.
Tighten the jar lids and let them cool, then label and store in a cool, dark place or the refrigerator. Your pickled vegetables will be ready to eat in about 2 weeks and should last up to three months. For longer storage, refrigerate.
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