I wanted to make Bread and Butter pickles today, but when I picked the cucumbers there weren't enough for the recipe. The same with the raspberries I wanted to make into a pie. What do to? These Pickled Mixed Vegetables I've made the past few years, incorporates many of the vegetables ripe in the garden this time of year, so I added other vegetables from the garden to the cucumbers I'd just picked to make a batch. It is an all-purpose pickle that goes well with many ethnic meals, and in the dead of winter will bring us the taste of our summer garden. The red and gold raspberries I picked weren't enough to make a pie, but when blackberries and a few strawberries (hidden deep within the weeds that have take over there) were added, it was enough to make this scrumptious crumble.
Pickled Mixed Vegetables
Wash 7 wide-mouth quart jars.
Collect a laundry basket of vegetables from the garden: green beans, small carrots, summer squash, jalapeno or other peppers, basil sprigs, cucumbers, gold beets and cauliflower (all recipes I've seen leave out broccoli, so I do too). Wash/scrub vegetables and cut into chunks. Layer vegetables into jars and fill to shoulder.
Place 4 allspice berries, 1-2 garlic cloves, 1-2 jalapenos, 6-7 black peppercorns, 1 bay leaf and a basil sprig in each jar.
Mix brine and bring to a boil:
9 1/2 c. cider vinegar
7 c. water
2 1/2 T. pickling salt
Pour brine into jars over vegetables to fill 1/2 inch from the top. Wipe rim and put on lids and bands. Process in water bath canner for 20 minutes. Wait 3 weeks to eat.
Mixed Berry Crumble
For crumble topping mix in food processor:
1 1/2 c. flour
1/2 c. sugar
1/2 t. cardamom (or spice of choice)
1/2 c. soft butter
In a baking dish mix:
4-5 c. fresh mixed berries
1 T. lemon juice
1/2 c. sugar
2 T. cornstarch
1/4 t. cardamom (or spice of choice)
Spread crumble topping evenly over fruit mix. Bake 350 degrees for about 50 minutes. Serve with vanilla ice cream.