Foodie Friday: Pickled Vegetables

Tis a summer of beautiful and plentiful fresh produce. So use it for the upcoming fall and winter with the fun task of canning or pickling!

Jessica Wood is a mother, a daughter, and an office manager at Century 21 Wampler Realty in Daleville. It has been a tough summer as Wood lost her mother in June, so to make the days less long she and her Dad came up with a canning project.

As a family project she and her Dad, Matthew Wood, both of Troutville tackled the new tradition. They took the many fresh vegetables on hand and decided make pickled vegetables. Jessica had tried some pickled vegetables the firm’s broker, Todd Wampler had made. Liking the flavor and crunchy goodness, she set out to mine Pinterest for the perfect recipe.

Armed with the following recipe, she and Matthew started on the pickling adventure. He helped slice and chop while she prepared the pickling brine.

After a couple of hours, they had the freshly prepared veggies packed into quart and pint jars. She recommended, “Push them down into the jars to get them evenly distributed.”

She brought the pickling brine to a boil and using a funnel poured the brine over the vegetables to about a 1/2 inch from the top. “Tap the jars lightly to get the bubbles out,” said Wood, ” add more vegetables and liquid as needed to fill the jars. Put lids and rings on the jars immediately.” Let the jars sit for two-three hours. Place in fridge for about three weeks. For longer storage, process in a boiling bath for five minutes.

It is always good to listen for the sound of the seals popping letting the canning team know they have achieved the seal! Here is the recipe:

Wood Team’s Pickled Veggies

Any combination of cauliflower, yellow squash, Zucchini, cucumbers, green peppers, onions, carrots, banana peppers, and jalapeno peppers. Cut in thin slices and strips. Make at least three to four cups. (What ever may be left over stir fry or serve with dip!)

2 cups apple cider vinegar or vinegar of your choice

2 cups water

2 tablespoons Kosher Salt

6 tbsp granulated sugar (or to your taste.)

A hearty pinch of dry dill about a full tablespoon

2-3 tablespoons pickling spice

6 cloves of peeled coarsely chopped garlic

In a pot bring the the liquid ingredients to a boil with sugar and salt. Pack the vegetables in the jars and press down with a wooden spoon. Divide the pickling spice, dill and garlic evenly in the jars over the vegetables. Carefully pour the liquid using a funnel, over the vegetables in the jars. Tap to remove bubbles. Fill in the jars. Immediately place rings and lids on the jar. Let sit for two- three hour or process in a boiling bath for five minutes. The longer they sit, the fuller the flavor, but can be eaten the next day! This recipe will make two quarts, so double for every two jars canned! without the boiling bath store in the refrigerator up to three weeks.

Story by Cathy Benson, Photo by Jessica Wood