Jambalaya Creole Cauldrons
This ain’t your average pumpkin dish. These Jambalaya-stuffed Cauldrons by @chefbradleybayou are loaded with Creole, smoky,…
Get RecipePut a little Creole zest into your pickles! These Quick Pickles are a fast, simple way to kick up the heat in your favorite dills. Or if you’re looking for a sweeter taste, Chef Kate Stuart has an answer for that, too.
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Ingredients
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1 Pound Fresh Vegetables – Cucumbers, Carrots, Onions, Green Beans, Cauliflower, etc.
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1 Cup Vinegar – White, Rice, Apple Cider, etc.
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1 Cup Water
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1 Tablespoon Tony’s Original Creole Seasoning
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1 Tablespoon Sugar
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4 Cloves Garlic, Smashed
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1 Teaspoon Whole Black Peppercorns
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1 Teaspoon Whole Mustard Seeds
- Clear
Directions
- Wash 2 pint jars, lids and rings in hot soapy water; rinse and dry.
- Divide the garlic, peppercorns and mustard seeds equally among the jars and set aside.
- Thoroughly wash vegetables. Trim ends if necessary and cut into various shapes and sizes. Pack veggies into jars.
- In a saucepan, combine vinegar, water, Tony’s Original Creole Seasoning and sugar. Bring to a boil and simmer until sugar is dissolved; about 4 minutes.
- Carefully pour the hot pickling liquid over the veggies, leaving a 1/2-inch gap at the top of the jar.
- Place the lids on the jars and screw rings on until tight.
- Let jars cool to room temperature and refrigerate. Store in refrigerator and enjoy for up to 3 weeks.
NOTES:
- Sugar can be omitted for a more sour taste.
- For a sweeter pickle, use a ratio of 4 times sugar to Creole seasoning or salt.
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