Pickled Vegetables – restaurant quantity
- 4 heads of cauliflower
- 5 lbs of carrots
- 4 red bell peppers
- 4 yellow bell peppers
- 2 heads of celery
- 10 red jalapenos
- 4 lbs of zucchini
Pickling Brine (1/3 version in parentheses) If you cut the brine to a third of the recipe, it will be enough for 4 jars of vegetables – 2 x 32 oz and 2 24 oz jars)
- 3 quarts of Champagne vinegar (4 cups)
- 2 cups White Distilled vinegar (2/3 cup)
- 2 cups water (2/3 cup)
- 2 Tbsp salt (2 tsp)
- 6 cups sugar (2 cups)
- 1/4 cup mustard seeds (4 tsp)
- 2 tsp fennel seeds (2/3 tsp)
- 2 tsp peppercorns (2/3 tsp)
- 10 allspice berries (4-5 berries)
- 2 dried red chilies, broken in half (sub crushed red pepper)
- 2 bay leafs (1 small leaf)
- 2 tsp coriander seeds (2/3 tsp)
Chop vegetables. Heat water, vinegar, salt, sugar and spices to boiling. Remove from heat, let steep for 20 minutes. Strain over vegetables. Cool and chill overnight.