Every Saturday, I stop by the local Farmer’s market and wander through the stalls picking up one pound of this and that and then end up with large box of great vegetables. Then, I go home to find baskets of vegetables from neighbors and friends. When most people panic at the sight of all these vegetables, I rejoice. Of course, I would make Ratatouille, pasta sauce, couscous first. But with all of the left over vegetables, which is still a lot, I use them to make pickles—pickled turnips, pickled cucumbers, pickled vegetables and my favorite, pickled stuffed peppers. Yum.
Pickling vegetables is an ancient way of preserving vegetables, and I for one still love doing it. It is an easy and delicious way to save your summer vegetables as we drift towards the winter months. The pickled vegetables makes an excellent side dish that the only preparation is to open the jar and serve. I use the same brine to make all the pickles: water, salt, vinegar and beet for the color. You can chop the vegetables, stuff them in a jar, pour the brine and wait. However, I love pickled stuffed peppers. They looks and taste great. Take a look.
Pickled Stuffed Pepper
4 medium size bell peppers of any color
2 cups small cauliflower florets
1 cup coarsely chopped green cabbage
2 carrots, diced into 1/2- inch cubes
2 turnips, peeled and diced into 1/2-inch cubes
1 jalapeño pepper, seeded and diced
1 beet, cut into 1-inch cubes
1 clove garlic, peeled
3 tablespoon sea salt
1/2 cup vinegar
slice of lemon
Large class jar
-Mix the salt with the vinegar and 12 cups of water.
-Gently remove the tip of the bell pepper and then remove the seeds gently, make sure not to break the peppers.
-Mix the cauliflower florets with the diced carrots, diced turnips, chopped cabbage, and diced jalapeño pepper. Hold the cored pepper with one hand and then start to fill the cavity with vegetables mixture. Try to stuff as many as you can without to breaking the pepper. Repeat until you stuffed the rest of the peppers.
-Place the garlic, the beets and the lemon slice at the bottom to the class jar.
-Gently place the stuffed peppers inside the jar. If you have extra vegetables place them in the space between the pepper inside jar.
-Pour the vinegar and salt brine over the vegetables. Make sure the brine cover all the vegetables with about 1 inch of brine over the vegetables.
-Leave the jar for a week and then enjoy. You don’t need to refrigerate the pickles.
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