Cheese Bar House-made Quick Pickles

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.

 

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