Source of Recipe
From "The Joy of Pickling" by Linda Ziedrich
List of Ingredients
- ½ pound pickling cucumbers, about ¾-inch in diameter, trimmed and sliced crosswise into ½-inch chunks
- 2 celery stalks, cut crosswise into ¾-inch pieces
- 5 teaspoons pickling salt
- ½ small cauliflower head, broken and cut into florets
- 1 large carrot, sliced into 3⁄16-inch rounds
- 1 cup whole pearl onions, peeled
- ½ pound long sweet peppers, seeded and cut into ¾-inch rings
- 6 Mediterranean bay leaves
- 12 cloves garlic, peeled
- 1½ teaspoons whole black peppercorns
- 6 oregano sprigs
- 2¾ cups white wine vinegar (at least 5%)
- 2½ cups water
- 6 tablespoons olive oil
- Put the cut cucumbers and celery into a bowl, and toss them with 1 teaspoon of the pickling salt. Let them stand at room temperature for 1 to 2 hours, and then drain them well. Combine them in a large bowl with the remaining vegetables.
- Into each of 6 pint jars, put one bay leaf, two cloves garlic, and ¼ teaspoon peppercorns. Pack the jars with the vegetables, add one oregano sprig to each jar, and shake the jars to settle the vegetables.
- In a saucepan, bring to a boil the vinegar, water, and remaining 4 teaspoons pickling salt, stirring to dissolve the salt. Pour the hot liquid over the vegetables, leaving just a bit more than ½ inch headspace. Top each jar with 1 tablespoon olive oil, and close the jars with two-piece caps. Process the jars in a boiling water bath for 20 minutes.
Store the cooled jars in a cool, dry, dark place for at least 3 weeks before eating the pickles.
Makes about 6 pints