Post by Big Joe on Oct 25, 2023 13:10:56 GMT -5
It's raining here so I stayed home today and got an email from my dietitian because I ask about pickling with dialysis. Well, this is what she came up with and I have it in the fridge now waiting to see how it turns out. Ok I will be honest I eat pickles period, just cut back on them and I have been mostly sugar free for so long now anything sweet has a yucky taste. Because the water/vinegar is 1 to 1 I believe you could cut the salt back or just leave it out too.
You can use about any veggies you like but if you use cucumbers drop a bay leaf in the bottom of the jar to help keep them crisp.
NO SUGAR Quick Pickled Vegetables
Vegetables
8 cups Vegetables, cut into bite-sized pieces I used cauliflower because that's what was in the fridge
6 sweet mini bell peppers, sliced
1 jalapeño pepper, sliced
Brine
2 cups Water
2 cups Vinegar Plain white vinegar works best, but you can also use apple cider vinegar. But do not use the raw stuff it does not heat well.
1 tbsp. Canning salt
2 tbsp. Basic pickling spice mix
Instructions
Prep your jar - 1/2 gallon or 2 quarts or 4 pints.
Fill your jar(s) with vegetables and pack tightly, leaving just under a 1/2 inch headspace from the rim of the jar(s). Set aside.
In a medium saucepan, mix water, vinegar, salt, and pickling spice together. This is your brine. Bring your brine to a boil and then turn the heat down to medium and simmer for 10 minutes.
After the 10-minute simmer, begin to carefully ladle the brine into the jar(s). Be sure to cover the vegetables completely, leaving a 1/2 inch headspace from the rim of the jar.
Some of the pickling spice mix may accumulate on top of the vegetables as you ladle in the brine. As the hot brine begins to soften the vegetables, the pickling spices will slowly work their way throughout the jar(s).
Allow the vegetables in the brine to cool slightly and then put the lid(s) on the jar(s) and refrigerate. Your quick pickled vegetables should be ready to eat within one hour.
Ok, it's been about 2 hours since I did them and I let this set for a while working on other things. My computer skill has gotten slower
They taste good but I think more time to accept the brine will make them better. Also, next time I will use a few Hot Pepper rings and maybe some onion. Just my tastes I guess but...
You can use about any veggies you like but if you use cucumbers drop a bay leaf in the bottom of the jar to help keep them crisp.
NO SUGAR Quick Pickled Vegetables
Vegetables
8 cups Vegetables, cut into bite-sized pieces I used cauliflower because that's what was in the fridge
6 sweet mini bell peppers, sliced
1 jalapeño pepper, sliced
Brine
2 cups Water
2 cups Vinegar Plain white vinegar works best, but you can also use apple cider vinegar. But do not use the raw stuff it does not heat well.
1 tbsp. Canning salt
2 tbsp. Basic pickling spice mix
Instructions
Prep your jar - 1/2 gallon or 2 quarts or 4 pints.
Fill your jar(s) with vegetables and pack tightly, leaving just under a 1/2 inch headspace from the rim of the jar(s). Set aside.
In a medium saucepan, mix water, vinegar, salt, and pickling spice together. This is your brine. Bring your brine to a boil and then turn the heat down to medium and simmer for 10 minutes.
After the 10-minute simmer, begin to carefully ladle the brine into the jar(s). Be sure to cover the vegetables completely, leaving a 1/2 inch headspace from the rim of the jar.
Some of the pickling spice mix may accumulate on top of the vegetables as you ladle in the brine. As the hot brine begins to soften the vegetables, the pickling spices will slowly work their way throughout the jar(s).
Allow the vegetables in the brine to cool slightly and then put the lid(s) on the jar(s) and refrigerate. Your quick pickled vegetables should be ready to eat within one hour.
Ok, it's been about 2 hours since I did them and I let this set for a while working on other things. My computer skill has gotten slower
They taste good but I think more time to accept the brine will make them better. Also, next time I will use a few Hot Pepper rings and maybe some onion. Just my tastes I guess but...