RECIPE: CHEF SHELLEY’S QUICK PICKLED GARDEN VEGETABLES

These pickled garden vegetables are sweet, tart, spicy and crunchy. They complement any meat and are especially delicious with pimento cheese and deviled eggs. Now is broaching peak growing season, so we’ve included everything we can get our hands on in the mix.

Step 1: Prepare your chosen vegetables and keep them separated.

1 Carrot Peeled, Cut into ¼Inch Thick Sticks
1 Cup Celery Cut into Sticks
1 Cup Radishes
1 Cucumber Cut into Sticks
2 Jalapeno- Keep Seeds If You Want Heat, If Not Remove Seeds & 1/2 Peppers
1 Cup Green Beans Of Choice, Sugar Snaps, Snow Peas – Tough Ends Trimmed
1 Cup Broccoli & Cauliflower With Stalk
1 Lemon Sliced
1 Green Tomato Cored, Cut Into 6 Wedges
1/2 Cup Chopped Fresh Dill
1 Cup Asparagus Trimmed
1 Sweet Bell Pepper Cut Into Strips

Step 2: Bring the ingredients to a Rolling Boil in a large stock pot.
4 Cups Rice Wine Vinegar
1 Cup Fresh Ginger Peeled And Sliced Very Thin
6 Whole Cloves Garlic Peeled
1/4 Cup Pickling Spice
2 Tbs. Salt
1/4 Cup Sugar
1-2 Tbs Hot Sauce

Step 3: Remove the Pot from the heat and immediately add your vegetables into the hot liquid in the following order: Carrots, Broccoli, Cauliflower, Radish, Asparagus, Green Beans, Sweet Bell Pepper, Jalapeno, Celery, Cucumber, Tomato. Remember, veggies have different cell structure, thus will pickle at different times. Denser veggies in the hot liquid first, watery veggies after, ensuring crunchy pickles.

Step 4: Add two Cups Ice, Chopped Dill and Lemon Slices to Hot Pickle Mix

Step 5: Stir Veggies Every 10 Minutes for 1 Hour

Step 6: Allow To Cool Transfer To Airtight Container And Enjoy.