How to prepare vegetables pickle in apple cider vinegar ?

Question

give detailed process.

Answer 1

The only thing I ever pickle is cucumbers. I mix apple cider vinegar about 2 cups with about 1/2 cup sugar, 1 table spoon salt, and 1/2 tablespoon of pepper, heat it up together until sugar dissolves, and pore it over sliced cucumbers, and onion, and let it sit for several hours or overnight in the fridge. I t really makes a nice side dish to take to any kind of cook out. You can adjust the amount of vinegar, and sugar to meet you own taste, or amount of Cucumbers you want to make. It will keep about 3 days in the fridge.

Answer 2

What veggies do you want to use? At this time of year, nothing is really fresh, and it's kind of a waste of time.

Fill a deep kettle full of water (the water should cover your full pint jars by about an inch).

Per pint, use 3/4 cup of cider vinegar and 3/4 cup of water, with 1 tsp. of salt. This may be a little more than you need. Combine and bring to a boil.

Wash the veggies and cut them into large chunks (all about the same size). Here are some that I use in the fall: green tomatoes, baby eggplant, baby turnips, carrot, Japanese leeks. I also add a hot red pepper or jalapeno for an extra kick.

Pack the pint jars with veggies. then pour boiling cider/water/salt over them. Fill, but leave 1/2 inch "headspace". This is about where the threads of the jar start. Put on the lids, tighten, then put in your hot water bath, and simmer for 15 minutes. Remove from the hot water bath onto a towel, and let cool naturally. The lids should "pop" into place if you've got a good seal.

For more details (and lots of recipes) look at Putting Food By.