Yield: Yields about 3 pints.
Serve these pickles as part of an appetizer spread with fresh tomatoes, olives, flatbread, and hummus or baba ghanoush. They’re also tasty alongside grilled meats.
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To Kathy78: There is so little of both of your allergens I doubt it would make much difference. There's lots more flavour in the brine than just vinegar. I love the taste of the pickled ginger slices and may add a bit more next batch.
Love these pickles! Decided to make a double batch from the start. Only issue was that I needed to make almost 3 times the amount of brine. I also used pickling salt. 2 Tbs. of Kosher = 5 tsp pickling salt. Also after adding the hot brine to the veggies in the jars I found the veggies softened enough to cram in even more veggies. I'll be making this recipe again; I think it will be much quicker now that I'm past the experimental phase, lol.
Sure wish I could find a substitute for the Bell Peppers and all Chilies. I have a very bad allergy to them, even pepper flakes! Any suggestions on other items/flavor pairings to go towards to have flavor besides vinegar? Are the seasonings in this still okay without the Bell pepper and pepper flake flavors?
So great it has all gone and everybody is asking me to make more (some as Christmas presents)
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