Pickled Vegetables Gerry

Name: Pickled Vegetables Gerry
Yield: 6 servings
Cuisine: American
Ingredients: 1 cup distilled white vinegar; 1 ¼ cups water; 1 ½ tablespoons salt; 1 teaspoon pickling spices; 2 dried hot peppers; 2 sprigs fresh dill or oregano; 3 cloves garlic, peeled; 4 or 5 green tomatoes, halved; A few pieces of carrot, cut into 2-inch sticks; A few pieces of zucchini, cut into 2-inch chunks; Several flowerets of broccoli or cauliflower; A few wedges of onion

By Jacques Pépin

Published August 13, 1991

Total Time: 12 minutes
Rating: 3(9)
Comments: Read comments

Featured in: THE PURPOSEFUL COOK; A Late-Summer Offering of Salads, Served Up Cool or Warm

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Ingredients

Yield:6 servings

1 cup distilled white vinegar
1 ¼ cups water
1 ½ tablespoons salt
1 teaspoon pickling spices
2 dried hot peppers
2 sprigs fresh dill or oregano
3 cloves garlic, peeled

ENOUGH VEGETABLES IN COMBINATION TO FILL A 1-QUART JAR

4 or 5 green tomatoes, halved
A few pieces of carrot, cut into 2-inch sticks
A few pieces of zucchini, cut into 2-inch chunks
Several flowerets of broccoli or cauliflower
A few wedges of onion

Ingredient Substitution Guide

Preparation

Step 1
In a saucepan, bring the vinegar, water, salt, pickling spices, hot peppers, dill and garlic to a boil. Meanwhile, layer the vegetables in a 1-quart jar.
Step 2
Pour the boiling liquid over the vegetables. Seal the jar and refrigerate it for 5 to 6 days before serving. This mixture will keep, refrigerated, for several weeks.