WebIn a medium saucepan, heat 2 tablespoons sugar, 3 tablespoons kosher salt, 1 ⅓ cup white vinegar, and 2 cups water. Once boiling, pour the brine mixture into the …
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WebExtra Healthy, Low Carb, and Sugar Free Homemade Pickles are Easy Keto Snacks and can be used for making Pickle Chips or Keto Fried Pickles. Dill Pickles …
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WebHow to cook: Wash and trim the beets. Fresh beets often have bits of dirt on them, so use a vegetable brush if necessary to scrub it away. On a cutting board, …
Pickled Mixed Vegetables. 4 lbs of 4- to 5-inch pickling cucumbers, washed, and cut into 1-inch slices (cut off 1/16 inch from blossom end and discard) 2 lbs peeled and quartered small onions. 4 cups cut celery (1-inch pieces) 2 cups peeled and cut carrots (1/2-inch pieces) 2 cups cut sweet red peppers (1/2-inch pieces)
4 lbs of 4- to 5-inch pickling cucumbers, washed, and cut into 1-inch slices (cut off 1/16 inch from blossom end and discard) 2 cups peeled and cut carrots (1/2-inch pieces) 2 cups cut sweet red peppers (1/2-inch pieces) Yield: About 10 pints Please read Using Boiling Water Canners before beginning.
Directions. Pack vegetables into six hot, sterilized pint canning jars, leaving a 1/2-inch headspace. Add 3 cloves garlic and 1/4 teaspoon crushed red pepper to each jar. Pour hot vinegar mixture over vegetables, maintaining the 1/2-inch headspace. Remove air bubbles and wipe jar rims; adjust lids.
Pickling liquid: 2 Cups vinegar- white, red wine, rice wine, apple cider (any of these, or a combination) 2 Cups water. 2 Tablespoons kosher salt. 4–6 Tablespoons sugar ( sugar is added for flavor, so feel free to cut back you like)