Post by buzzard on Nov 29, 2010 18:22:16 GMT -5
This recipe was in this month's copy of a booklet that one of the local grocery stores (Raley's) puts out. I made some this weekend and ate some for lunch today. Really like it. Thought some others might like it too.
1 1/2 tsp. whole mustard seeds.
1 Tbl. whole black peppercorns
1/2 tsp. salt
3 bay leaves
2 cinnamon sticks
2 cups white wine vinegar
1/2 cup sugar
2 cups bite-sized pieces cauliflower
2 cups (8 oz.) trimmed fresh green beans
2 cups bite sized pieces strips of red bell pepper (I used half red and half yellow/orange)
3 cloves garlic, thinly sliced
*I also added bout a half cup thinly sliced red onion, but didn't cook it when cooked the rest of the veggies*
Put spices, salt, bay leaves into a small plastic bag and pound to crush (it works to do a rough grind with a pestle/bowl too), don't want to get it too ground up or crush to finely.
Place vinegar, sugar and spices in a medium saucepan, simmer for 5 minutes. Pour into glass bowl and let cool.
Bring a large pot of water to boil, add cauliflower and greenbeans and cook for 2 minutes, drain and cool.
Put vegetable and garlic in pickling mixture, cover and refrigerate several hours. Drain liquid before serving by placing in colander and shake off excess pickling mixture.
My folks and Allen love this kind of stuff. I'm thinking for Christmas I will make some more, only put it in some canning jars. Would be real pretty. Should keep in the refrigerator for a couple of months too, but with them, it won't last that long.
1 1/2 tsp. whole mustard seeds.
1 Tbl. whole black peppercorns
1/2 tsp. salt
3 bay leaves
2 cinnamon sticks
2 cups white wine vinegar
1/2 cup sugar
2 cups bite-sized pieces cauliflower
2 cups (8 oz.) trimmed fresh green beans
2 cups bite sized pieces strips of red bell pepper (I used half red and half yellow/orange)
3 cloves garlic, thinly sliced
*I also added bout a half cup thinly sliced red onion, but didn't cook it when cooked the rest of the veggies*
Put spices, salt, bay leaves into a small plastic bag and pound to crush (it works to do a rough grind with a pestle/bowl too), don't want to get it too ground up or crush to finely.
Place vinegar, sugar and spices in a medium saucepan, simmer for 5 minutes. Pour into glass bowl and let cool.
Bring a large pot of water to boil, add cauliflower and greenbeans and cook for 2 minutes, drain and cool.
Put vegetable and garlic in pickling mixture, cover and refrigerate several hours. Drain liquid before serving by placing in colander and shake off excess pickling mixture.
My folks and Allen love this kind of stuff. I'm thinking for Christmas I will make some more, only put it in some canning jars. Would be real pretty. Should keep in the refrigerator for a couple of months too, but with them, it won't last that long.
