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Pickling Vegetables

Source: University of Wisconsin

You can pickle several vegetables besides cucumbers. Among these are beets, carrots, cauliflower, green beans, onions, peppers and Brussels sprouts.

Wash, skin, peel or pare vegetables as for table cooking. Precook beets and remove the skins. Leave small ones whole, but cut larger ones into slices or quarters. Precook carrots and cut large ones into pieces. Leave onions whole and use small to medium-sized onions. Place onions in salted water and use 2 tablespoons salt to one quart water.

Prepare cauliflower, and break into flowerets. Place raw cauliflowerets in a large bowl to soak in a salt and water solution. Drain and rinse well. Precook green beans or place young tender beans raw into a jar and then pour the boiling pickling solution over them.

Spices can vary from a few to many, but regular pickling spice mix is easy to use.

Put the preheated vegetables in a hot pickling solution for several minutes to heat. The vegetables must be hot when you pack them into clean hot jars. Pour boiling pickling solution over vegetables, leaving 1/2 inch headspace. Remove air bubbles and seal with pretreated lids as directed by the manufacturer. The filled jars are then processed in a water bath with times varying for specific products.

If you need further information, please contact your county office of the NDSU Extension Service.

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