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Vegan for the Holidays


Vegan for the Holidays has sold out its first printing.
New copies and the Kindle Edition are still available for purchase at Amazon.


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Vegetarians in Paradise
 Vegetarian Cooking with Zel



Here's a quick way to keep an abundance of fresh summer vegetables from spoiling. When produce is plentiful, grocery store sales may tempt you to buy more than you can use right away, or your garden may be turning out ripe and robust vegetables faster than you can consume them. Not a problem if you prepare these flavorful, easy-to-make pickles that taste great as an accompaniment to any summer lunch or dinner. This is an easy stovetop method to pickle practically any vegetable and works for vegetables all year long, though tougher root vegetables, like turnips and rutabagas, may take an extra minute or two of cooking.

What I love about this medley of vegetables is the cheery burst of color when the plate of pickled veggies comes to the table.

Sweet and Sour Pickled Vegetables

SWEET AND SOUR SUMMER PICKLES

Yield: about 4 quarts

    Vegetables
    12 to 15 radishes, trimmed and left whole
    1/2 pound (226g) green beans, ends trimmed
    9 Mexican green onions, white bulb only, or 2 bunches green onions, white part only
    2 large carrots, peeled and thickly sliced

    1/2 pound (226g) fresh okra, whole
    4 pickling cucumbers, quartered lengthwise

    Pickling Brine
    6 cups (1.5 liters) water
    3 cups (720 ml) distilled white vinegar
    1 cup (240 ml) organic sugar
    10 cloves garlic, thickly sliced
    2 tablespoons plus 1/2 teaspoon salt
    5 bay leaves
    2-inch (5 cm) piece ginger, peeled and sliced

    1 1/2 teaspoons mustard seeds
    1 1/2 teaspoons coriander seeds
    1 teaspoon whole peppercorns

  1. Prepare all the vegetables and set aside near the stovetop, keeping the okra and pickling cucumbers separate.
  2. In an 8- to 10-quart (8- to 10-liter) stockpot, combine all the Pickling Brine ingredients. Cover the pot and bring to a boil over high heat. Boil for 2 minutes; then reduce the heat to medium-high.
  3. Add the radishes, green beans, onions, and carrots and when the brine returns to a boil, cook for 4 minutes. Add the okra and cucumbers and boil for another 4 minutes.
  4. Set aside to cool and store the vegetables with brine in two 8-cup (2 liter) containers. Cover and refrigerate until ready to serve. The pickles will keep for up to 3 months--unless they are gobbled up sooner!


Click here for past cookingwithzel@home.comeonin recipes


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