Zesty Mixed-Vegetable Refrigerator Pickles
Recipe by: Allison Carroll Duffy, www.canningcraft.com
1 cup sliced zucchini (3/4 inch-wide rounds, halved or quartered)
1/2 cup peeled, sliced carrots ( 1/4-inch-wide rounds)
1/2 cup trimmed, sliced green beans ( 1 1/2 inch long pieces)
1/2 cup seeded, sliced green peppers (3/4-inch-wide strips about 1 1/4 inches long)
1/2 cup seeded, sliced red peppers (3/4-inch-wide strips about 1 1/4 inches long)
1/3 cup pickling onions, peeled (or boiling or pearl onions)
3 cloves garlic, peeled
3 slices peeled ginger root (1/4-inch-wide rounds)
2 teaspoons mustard seed
2 teaspoons black peppercorns
1 teaspoon coriander seed
1 3/4 cup white vinegar
1/2 cup sugar
2 tablespoons pickling/canning salt (or finely ground sea salt)
Note: Due to the high level of acid (from the vinegar) in this recipe, it's important to use only non-reactive pans and utensils. Stainless steel, glass, and ceramic are all good options. Food grade plastic is also OK, as long as it's not used with hot liquids. Do not use aluminum or copper.
1.) Prepare and cut up zucchini, carrots, green beans, green peppers, red peppers, pickling onions, garlic, and ginger root as indicated, then combine in a large, heat-tolerant bowl.
2.) Add mustard seeds, black peppercorns, and coriander seed to the vegetables.
3.) Combine vinegar, sugar, and salt in a sauce pan. Bring mixture to a boil.
4.) Remove pan from the heat and pour the boiling vinegar mixture into the bowl with the vegetables. Mix to ensure that all vegetables are submerged in vinegar mixture, then cover bowl with a piece of waxed paper. Allow vegetables to sit until cooled to room temperature--about 30 minutes.
5.) Transfer the cooled vegetables and vinegar mixture to a clean, quart-sized jar, leaving about 1/2 inch of headspace at the top of the jar. A canning funnel and ladle work we'll for this, along with clean hands if necessary. Be sure to transfer all of the vinegar and spices to the jar. If you don't have quite enough space, remove a few vegetables.
6.) Cap the jar with a plastic lid, then refrigerate. For the best flavor, allow the pickled vegetables to sit in the refrigerator for about 2 weeks before eating them. Then, enjoy! Your picked vegetables will last in the refrigerator for about 3 months.
Yield: 1 quart jar