Pickled Veggies

My sister is a great leader, salespserson and motivator. On top of being successful in her career, she takes time to create these short videos for Linkedin every Monday morning. They are inspirational and leadership driven. All I've heard over the last year is, "You need to make more videos with you in the shot. Video is where it's at and you'll get more response on social media."

 Yep, she's a face licker! Since, she made me do the embarrasing video below, I posted this picture of her lizard tongue.

Yep, she's a face licker! Since, she made me do the embarrasing video below, I posted this picture of her lizard tongue.

My response, "UGH!" So many reasons why I don't want to do that. One, making a video with you as the star and the camera guy is almost near impossible when the video is about cooking. If there is someone out there that can do it, kudos! Two, unlike my sister who loves to put herself in the center of attention, I do not like to see myself on video. Heck, I don't even like myself in photos. 

However, I attempted a video. I thought pickled veggies would be a quick and easy way to get my feet wet. IT'S TERRIBLE! I haven't done a video since and I started this draft nearly two months ago. For your viewing pleasure, educational purposes and for the sake of self deprecating humor, I have included the video in this post. 

For the love of all that is holy, if you choose to be a critic, let's be tactful! Now, without further adieu, our feature presentation!

Thank you for sitting through that painful video. How about it's time to pick all those lovely veggies from the garden, stop by the farmers' market and get cooking!

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PICKLED VEGGIES:

1/2 head of cauliflower, cut into bite sized pieces

10 baby carrots

8-10 pieces of celery, cut in sticks

1 small cucumber, sliced

1 red pepper, sliced in strips

2 jalapeƱos, sliced

10-12 Brussel sprouts, trimmed

Haricot Verts (French Green Beans)

1 white onion, sliced or pearl onions

6-8 asparagus spears

2 cups of white vinegar

1 1/2 cups of water

3/4 cup of sugar

4 teaspoons of kosher salt

1 teaspoon of dry mustard

1/2 teaspoon of celery seed

1/2 teaspoon of tumeric

1 teaspoon of red pepper flake

2-quart containers

In a large saucepan over medium-high heat, stir together the vinegar, water, salt, sugar, turmeric, red pepper flake, dry mustard and celery seed.

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Rinse and prepare all your veggies. I listed a variety of vegetables that are good for pickling. Use what you have in the refrigerator or pick and choose the ones you like most. Not all the vegetables listed will fit into 2- quart containers, so I suggest choosing 7-8 veggies to pickle. On a side note, not really a fan of the pickled celery.

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Pack your veggies tightly into each of the quart containers. 

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Use a funnel and a ladle the juices into each container. You'll have enough pickling juice to fill each quart. When all the juice has been added, seal the containers and refrigerate overnight. Occasionally give the containers a shake.