Pickled Fruits and Vegetables

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Pickled Fruits and Vegetables

How to make pickled fruits and vegetables recipe, boiled or no cook method. What foods can you pickle and the best choices, then how to can after pickling

Prep Time15

Cook Time5

Course: Salad, Side Dish, Snack

Cuisine: American

Keyword: banana peppers, fruit, pickle, pickled, quick, vegetables

Servings:

Author: Justine

Equipment

3 mason jars
1 pan

Ingredients

1 lb vegetables or fruit, shown is banana peppers, sliced into bite sizes as you'd like them to be preserved
1 c white vinegar 5%, or apple cider vinegar
1 c water
1 tsp salt
3 tsp sugar
10-12 cloves garlic
3 tsp mustard seeds
2 tsp whole black pepper
2 tsp coriander seeds
How to can

Instructions

Mix water, salt and sugar in a saucepan. Place over medium heat and stir until the salt and sugar dissolves. When the water boils, pour in the vinegar and after a minute turn off the heat.
Sterilize canning jars in advance with boiling water or hot steam. If you don't plan on storing for a long time, you can skip this step. In this case, store in the refrigerator once jars are filled. Arrange mustard seeds, peppercorns and coriander seeds in jars.
Fill jars with chopped vegetables or fruit pcs. Shake the jars to make pieces more compact. Don't fill the jars too tightly, typically just divide between 3 mason jars.
Peel the garlic from the husk, cut it into slices and arrange in jars. Pour the very hot marinade in your pot into the jars equally. Leave about an inch of space on top of the jar, but no more. Food inside should be completely covered with marinade.
Cover the jars with lids and tighten with rings (sterilize beforehand if you are canning. Directions to can are above). Leave on the table until contents in the jars cool completely.
Can properly for longer storage, then keep in dark place. Or if eating within 1 week keep in fridge.

Nutrition