When we were in college my mother started coming up with grandmother names for herself. What? Your mom wasn’t already dreaming of grandchildren when the thought of marriage and children was the furthest thought in your mind? Over the years it’s progressed from Mimmy, to Mims, and she’s currently landed on Sweet Pea. Poor lady has a few more years between her and kiddos and I can only imagine what names she’ll come up with next…
I mentioned last week that we’re heading to Florida later this week to vacation with Matt’s family. I always like to bring his family a little something, and thought Sweet Pea’s Pickled Veggies would be perfect. Pickled veggies are really easy to make, and amazingly delicious. We like ours really spicy, but you could reduce the amount of red pepper flakes or hot sauce if you prefer. The ingredient list looks intimidating, but I promise it’s spices you already have in your cabinet. If you don’t have something, get creative and use what you have! You won’t be disappointed – they’re bright and colorful and great to snack on during those southern summer days.
Sweet Pea’s Pickled Veggies
-2 cups white vinegar
-1/3 cup sugar
-1/3 cup honey
-4 teaspoons sea salt
-2 teaspoon dill seed
– 1 teaspoon crushed red pepper
-1 teaspoon hot sauce
-1 teaspoon ground black pepper
-12 whole cloves
-4 bay leaves
-1 teaspoon garlic powder
-sliced veggies (be creative with this! our favorites are cucumbers & cauliflower, but you can use whatever)
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1. Fill up jar with your cut vegetables. You can combine a variety of veggies in one jar, or just stick with one type per jar. We use the quart and half, wide mouth, Mason Jars.
2. Combine the first 11 ingredients in the jar with the veggies. Shake until all the sugar has dissolved.
3. Chill at least 4 hours, shaking occasionally. Store in refrigerator up to 2 weeks.