Name: How to make pickled vegetables?
Prep time: 55 min
Cook time: 15 min
Yield: 6
Cuisine: Mexicana
Ingredients: 4 canning jars; water, to boil the jars; 6 cups water; 2 cups white vinegar; 3 tablespoons sugar; 1 1/2 tablespoons salt; 2 tablespoons fennel seeds; 1 tablespoon mustard seeds; 1 tablespoon 4 pepper blend, (pepper mix); 3 cloves garlic; herb bundle; 1 cup new potatoes, in halves; 1 cup broccoli; 1 cup cauliflower; 1 cup carrot, in rounds; 1 cup pumpkin, in slices; 1 cup red onion, in slices

Preparation

40 mins

15 mins

Low

Before you start, it is not necessary to buy glass jars; reuse those that contained products like mayonnaise, jams, olives, among others, just make sure to wash and clean them well with water and soap, and sterilize them.

Once clean, boil water in a sufficiently deep pot, lower the flame and place the glass jars and their lids (they should not be covered); if necessary, lay them down so they don’t move too much. Keep the jars in the water over low-medium heat for 20 minutes. Make sure the water does not boil with large bubbles to avoid any accidents.

After the time has passed, remove them from the water with the help of tongs, drain them on a cotton towel. Then place them in a baking tray and bake at 120 °C for 10 minutes or until the jar is completely dry. Set aside until use. For the base pickling mixture, in a pot place the water along with the vinegar, sugar, salt, herbs, pepper mix, mustard seeds, fennel seeds, and garlic. Let it boil for 2 minutes.