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MIXED VEGETABLE PICKLES EN ESCABECHE'

Gutsy's secret pickle recipe!



INGREDIENTS:
Makes enough solution to can 6-8 quarts of vegetables
64 oz distilled vingar
32 oz water
8 Tbl. salt dissolved into the pickling liquid
2 Tbl. Zatarainsฎ Louisiana liquid crab boil
2 tsp. dry oregano mixed into the pickling liquid
2 1/2 cups granulated sugar dissolved into the pickling liquid
Fresh vegetables like baby carrots, Cauliflower flowerettes, green beans, okra, sun chokes or Jerusalem artichokes, Serrano or Jalapeno peppers, baby onions, cut up cabbage,
12-16 whole cloves of garlic
8 tsp whole black peppercorns
6-8 Tbl. Garlic flavored oil

PREPARATION:
Pack the vegetables in sterile glass jars. Place Serrano or Jalapeno chiles, 1 teaspoon black peppercorns and garlic cloves at the bottom of the jar. Add one tablespoon of the garlic oil and and fill the jar with the pickling solution. Can with a heating and vacuum jar method and follow instructions of proper canning methods. These are best stored in the refrigerator. Let the pickled vegetables stay in the jars for about 2 weeks before consuming. Keep refrigerated after opening.

Yield: 8 quarts


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