PICKLED VEGETABLES & EGGS FOR TWO

 

  • Cooking Time: 5
  • Servings: 3
  • Preparation Time: 10

Ingredients

  • 6 eggs, boiled and peeled
  • 6 fresh okra
  • 1 baby carrot, sliced
  • 1 cup white vinegar
  • 1 cup water
  • 1 tablespoons coarse salt
  • 1 tablespoon granulated sugar
  • 1 tablespoon minced garlic
  • 1/2 tablespoon whole mustard seed
  • 1/2 tablespoon dill
  • 1/4 teaspoon powdered chipote pepper or crushed red pepper
  • 2 jalepeno, whole
  • 1/2 onion, quartered
  • 4 black peppercorns

Directions

  • Place the eggs, okra and carrots into a 1 quart wide mouth jar.
  • In a saucepan, combine the vinegar, water, salt, sugar, garlic, mustard seed, dill, chipote powder, jalepenos, onion, and black peppercorns.
  • Bring to a rolling boil.
  • Spoon the jalepeno and onion into jar.
  • Pour brine into jar, leaving about an inch at the top.
  • Seal the jars.
  • Cool to room temperature, then refrigerate at least 3-4 days before serving.

Notes

This suits our needs because everything we want pickled are in one jar. It takes up less space and will last us awhile.

Categories: Misc. Condiment 

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