Debra Davies' Pickled Vegetables Recipe

Debra Davies' Pickled Vegetables Recipe
Debra Davies is one of those multitalented friends who is musical, decorates, gardens, and is an incredible cook (among other things). So after having surgery, I was delighted when she stopped by and dropped off a beautiful care package full of delicious treats, most of them homemade. One treat was a jar of pickled vegetables that were absolutely fabulous – I didn’t get to eat many because my husband (pickiest eater on the planet, so this is rare) couldn’t stay away from them; he insisted I get the recipe so I could make several jars for him to eat throughout the coming year.
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Debra Davies’ Pickled Vegetables will have a special place on our family Thanksgiving table this year, and they’ll be referred to as Embalmed Body Bits when I serve them at my annual Halloween BOO-ffet. Deborah’s recipe has just the right amount of sweet and sour, as well as a bite without being too fiery. This is a winner and you’ll want to make several jars to serve on holidays, with sandwiches, and every time pickles or crudités are on the menu. A little hint: double or triple the asparagus, cauliflower, and carrots – they’ll go first. You can vary the vegetables according to your tastes, and use colored peppers for extra color.

12 Servings

1 cup water
1 cup white vinegar
6 garlic cloves
1 bay leaf
1/2 teaspoon dried oregano
1/2 teaspoon cumin seeds
1 teaspoon black peppercorns
2 tablespoons salt
2 teaspoons sugar
10 sprigs cilantro

8 ounces small cauliflower florets
1 carrot, peeled, trimmed and cut into thin sticks (or more – these are a favorite)
2 jalapeno peppers, trimmed and cut into thin sticks
1 bell pepper, cored and julienned (or use different colors)
1/4 pound small asparagus spears, snapped
1/4 pound fresh green beans, ends cut off (blanch them in salted water for 1 minute to preserve their color)

  1. Mix the water and vinegar in a saucepan along with the spices, salt and sugar. If you want a stronger flavor profile, crush the peppercorns, seeds and garlic.
  2. Bring the mixture to a simmer.
  3. While the mixture is coming to a simmer, arrange the vegetables decoratively in mason jars.
  4. When the brine has begun to simmer, pour it over the vegetables in the jar, making sure the vegetables are covered and there is some space at the top.
  5. Place the lid on the jar and let cool for 30 minutes before putting it in the fridge.
  6. Let the pickles set for at least 24 hours, preferably up to 48, before enjoying them. These pickles will keep about a month as long as they are refrigerated.

Amount Per Serving
Calories 25 Calories from Fat 1
Percent Total Calories From: Fat 5% Protein 13% Carb. 82%

Nutrient Amount per Serving
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 1169 mg
Total Carbohydrate 5 g
Dietary Fiber 1 g
Sugars 1 g
Protein 1 g

Vitamin A 52% Vitamin C 64% Calcium 0% Iron 3%





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Content copyright © 2019 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.