Spicy Pickled Vegetales
Over the holidays I’m constantly trying to find homemade gift ideas. Finally I found an awesome one…Spicy pickled vegetables for my dad! He loves anything spicy so I thought what better way to spread the love. Anything homemade just brings that extra little special something to the gift. It makes it more heartfelt. Pickling is a little time-consuming, but if you can make the time it’s totally worth it. Plus the jars will keep for about 1 month. I ended up making a little pickled gift basket for my dad with some smoked salmon, Dijon mustard and spicy Bloody Mary mix. I think he was touched there were a couple of tears involved. So sweet!! 
Ingredients Mix of vegetables, such as bell peppers, jalapenos, cucumbers (dill pickles), green beans, cocktail onions, garlic, and baby carrots
- 2 cups white wine vinegar
- ½ cup granulated white sugar
- 2 tsp. kosher salt
- 1 tbsp. pickling spices
- 6 peppercorns
- Fresh Dill
- Pinch of extra hot red pepper flakes (optional)
Directions Wash and trim the peppers and cut them into large pieces, slice the jalapenos and cucumbers; clip the stems off the green beans and cut the tops off the baby carrots. Clean and sanitize your jars really well. I found the Ball brand works best. Dry with clean towel, and to keep sanitized and clean keep in oven at 200 degrees F. Try not to touch inside of jar. In a small saucepan, combine the vinegar, sugar, salt, over high heat and bring to a boil, stirring to dissolve sugar and salt. Pull the hot jars out of the oven and fill with the pickling spices and peppercorns first then the assorted trimmed vegetables and fresh dill. Pour the hot liquid over the top, making sure they are submerged. Tighten the lid. 
To seal: Bring a large pot filled with water to a boil. Make sure it’s enough so the water will cover the jars. When the water is boiling gently place the jars into the water for 2-3 minutes just until it returns to a boil; and carefully place it upside down on baking sheet. Use an oven mitt so you don’t burn yourself. Do it in batches if you need to. Leave the jars upside down for 8 hours or overnight and this will seal the jars. They get better with time so the longer you let the sit the better. Refrigerate after opening. I let mine sit for about 1 1/2 weeks. 
