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pickled/marinated fresh veggies and....

(1 rating)
SidEFied avatar
Recipe by
Gary Hancq
@SidEFied
Port Byron, IL

This is a Vegetable Lovers Delight, and the Kids may go for a good part of it. This is a "Vegetable Medley". I call it my "Summer Salad". It's a no cook/no can "Jar of Joy". The Vinegar softens the Veggies.

(1 rating)
yield serving(s)
prep time 35 Min

Ingredients For pickled/marinated fresh veggies and....

  • PICTURED IS CANNED VERSION
  • 1
    head cauliflower
  • 1
    head brocolli
  • 1
    green pepper sweet
  • 1
    red pepper sweet (optional or add another green)
  • 1 or 2 can
    baby corn or bottles drained/rinsed
  • 1 or 2 jar
    whole button mushrooms drained/rinsed
  • 1 or 2 jar
    baby or pearl onions drained/rinsed
  • 2 c
    baby carrots (optional)
  • 1 or 2 can
    ripe olives whole pitted drained/rinsed
  • fresh tomatoes reserved until serving
  • 4 to 8
    garlic cloves peeled whole or halved
  • 1 1/2 c
    cider vinegar
  • 2 c
    water
  • 2 tsp
    salt or more to taste
  • 1 tsp
    garlic powder or more

How To Make pickled/marinated fresh veggies and....

  • 1
    Procure large bowl and rinse and pull apart and cut Broccoli and Cauliflower into bite or spoon sized florets. Reserve stalks and hearts for soups or other use if you choose.
  • 2
    Rinse and cut Green and Red Peppers in squares to size of nickel. Slice Onions thick and chop coarse.
  • 3
    Add the rinsed Baby Corn, Button Mushrooms, Baby or Pearl Onions, Baby Carrots (Optional), and Ripe Olives to bowl. Mix all Veggies well.
  • 4
    Mix 1 1/2 cups Vinegar, 2 cups water, 1 teaspoon Garlic Powder and 2 teaspoons salt. Mix well and allow salt to dissolve. You could heat brine and allow to completely cool.
  • 5
    Pack Veggies in quart jars or larger fairly compact. Pour in the brine. Best after 5 to 6 days if you can stay out of the jar. Keeps 2 to 4 weeks in fridge due to high vinegar content. If you run short of brine dump out a little from each jar and add a little water. Use what you have retrieved for additional bottle.
  • 6
    Hint: When ready to serve a batch add chopped tomatoes. You could drizzle with a little Extra Virgin Olive Oil. I don't add because it congeals and doesn't look good. I reserve the Tomatoes until ready to serve because they get soft and mushy. Add them at last minute.
  • 7
    Experiment with the brine. You could use your favorite Italian or Vinagar and Oil Salad Dressing. Or your family's favorite.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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