Veggies in Brine (Ready in a Day) |
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Prep Time: 30 Minutes Cook Time: 1440 Minutes |
Ready In: 1470 Minutes Servings: 12 |
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Found this recipe in a weekend paper. This recipe usually is a long process. I have made carrot sticks (yum) so far but not used an assortment of vegies as yet. You can try different vegetables chopped or whole. (Do Not use garlic.) The recipe states - Whole vegetables can last for 3 years and cut vegetables up to 10 months. Not that it will last 3 days in our house! Posting here for others to try til I get around to it! Ingredients:
4 carrots |
10 green tomatoes |
1/2 head broccoli |
1/2 head cauliflower |
4 white onions |
4 long green peppers |
4 long red peppers |
4 lebanese cucumbers |
1/2 stick celery |
2 1/2 liters water |
1/2 liter white vinegar |
1/2 cup sea salt |
1 lemon, juice of |
1 pinch oregano |
1 rosemary, stem |
italian parsley, 10 stems |
Directions:
1. Prepare vegetables as desired whole, chopped and broken into florets.
2. In large pot add the water, vinegar, salt and lemon juice and bring to the boil. Add parsley, rosemary and oregano and remove from heat.
3. Place the vegetables into sterilised jars, making sure to mix the variety of vegetables.
4. Fill the jars with hot brine and seal jars tightly with lids.
5. Vegetables should be ready to eat in 24 hours.
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