What to do with so many vegetables? Check out this recipe for spicy pickled vegetables. Tickledred.com blogger gives us this great recipe, in wonderful pictorial detail, Check It Out.... Ingredients
1 cup cabbage, shredded
1/2 cup carrots (shredded or sliced)
1/2 cup celery, chopped
1/2 cup green bell peppers, diced
1 1/2 cup bed bell pepper, diced
1/4 cup radishes, sliced
1/4 cup parsnips, sliced
1/3 cup banana pepper, seeded & diced
1/2 teaspoon celery seeds
2 tablespoons kosher salt
1 cup extra virgin olive oil (approx.)
1 cup white wine vinegar (approx)
Directions
Wash the chopped vegetables and allow to dry before pickling.
Place all of the vegetables into a large bowl and sprinkle with the salt, toss to combine.
Layer the vegetables in two 3 cup mason jars, leaving approx. 3 inches of space on top. Add celery seeds.
Pour the olive oil approx. halfway up the jar, then fill the rest of the jar with the vinegar.
Close and turn the jars upside to thoroughly combine. Refrigerate for a minimum of three weeks before serving.
Enjoy!!
Shari/Red
