Thursday, May 10, 2012

Mexican Style Pickled Vegetables

We love the flavor of cumin seeds.  This is a hotter version of pickled vegetables.  I have slices of jalapenos in it, and a more spicy pickle than the plain Italian kind.  It will need to sit on the shelf a good six months to fully develop it's deliciousness.  Super easy, it's a boiling water bath canning project.
I cut up the vegetables after work, and then stored them in a covered container until nap time this morning.  While the girls are sleeping, I made the brine, filled the jars with vegetables and spices, and processed it.  I have enough for another canner load of it, but will save that until tomorrow.  I have more carrots, onions and chilis left, so I'll add another head of cauliflower to make it enough for a whole load.  The vegetables will be fine covered in the fridge until then.

Mexican Style Pickled Vegetables
2 pounds carrots peeled and sliced into 1/2 inch rounds
6 sliced jalapenos
3 Anaheim chilis deveined and chopped into 1 inch pieces
3 Passia peppers deveined and chopped into 1 inch pieces
2 chopped onions
2 C chopped celery

Into each sterilized jar, place 1/4 tsp each of cumin seed, coriander, black peppercorns, and mustard seed.  Add 1 small bay leaf, 1 dried chile de arbol, and 1/2 T minced garlic.  Fill jars with vegetables, packing as tightly as possible.  Add 1/8 tsp pickle crisp to each jar.  Top with boiling brine liquid:
3 C white vinegar
3 C water
1 T canning salt
Release air from jars by using a chopstick inserted in several places in the jar.  Readjust the liquid to achieve 1/2 inch headspace.  Wipe the rims with a clean wet cloth, and screw on lids and rims.  Process 5 minutes in a boiling water bath canner, starting the time when the water reaches a good boil after the jars are imersed in water.  Place processed jars on a thick towel not touching each other to cool.

1 comment:

  1. Your list of ingredients does not include cauliflower but it is obvious you include cauliflower. Can you advise how much you use along with any other vegetables you may use? Thanks!