Tuesday, October 26, 2010


A lot of people were and are curious about pickling vegetables, especially as our CSA season comes to a close. Thanks to IJ for the idea, the basic procedure, and the realization that you don't need canning equipment to pickle veggies. I'm not sure how shelf-stable these veggies will be, but they do taste great and will last a long time in the fridge! Serve on top of tacos, in a sandwich, or on anything else that can use a kick.

Bok Choy and Chinese Cabbage Pickle - makes 2 jars
3 bunches of bok choy (any color)
2 bunches Chinese Cabbage
1 habanero pepper
1 medium onion
1 apple, cored and peeled
4 cups Water
2 cups Vinegar (white is best)
Spices (your choice--I used curry powder and oregano)
2 3-cup canning jars (available in hardware stores)

1.)Cut bok choy, cabbage, pepper, onion and apple into thin strips and shreds. (You can also use the grating attachment on a food processor for easy prep). Mix together and stuff jars with the mixture.
2.)Boil the water and vinegar with the spices for 5 minutes. Let cool completely or the greens will wilt.
3.) Pour the cool water into the jars with the vegetable mixture inside.
4.)Cover with lids and let stand a week before using. DO NOT REFRIGERATE

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