No Cook Pickled Veggies
Filed Under (Recipes) by cauliflower on 25-10-2007
Tagged Under : Cook, Pickled, Veggies
INGREDIENTS
- 2-3 large onions, sliced ring separated
- 12 carrots, sliced
- 2 bell peppers, chopped chunky
- 1 lbjalapeno peppers , de-seeded
- 3 cucumbers, peeled and sliced
- 8 bay leaves, 2 per jar
- 12 garlic cloves, 3 per jar
- 2/3 cup water
- 1/3 white vinegaror red wine vinegar
- 1/4 teaspoon canola oilor olive oil
- 1 teaspoon kosher salt
DIRECTIONS
- I recycle using clean glass quart jars from Classico Spaghetti or Mayo-run through dishwasher let cool totally.
- Add salt first.
- Fill each jar in layers of onions, carrots, bell peppers.
- Drop in 1 bay leaf, and 1 garlic clove.
- Slice each jalapeño pepper in half, carefully remove seeds (wear gloves).
- Place 6-8 slices for a layer.
- Drop in another garlic clove and bay leaf, repeat layers till full.
- Pour water, then vinegar red or white, and oil.
- Seal lid on tightly.
- Place in refrigerator for at least a week.
- After three days invert jars.
- As veggies disappear more can be added to liquid.
- Keep refrigerated.
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