Quick Pickled Vegetables – tangy, crunchy pickled cauliflower, peppers, cabbage, carrots and celery, that are ready in under 8 hours in the fridge.

Quick Pickled Vegetables

yield

time

Ingredients

For the warm marinade: – 1/8 tsp mustard seeds – 1/4 tsp black peppercorns – 2.5 cups water – 250 - 300 ml vinegar – 1/2 cup sugar – 3 tbsp salt – 1 bay leaf Vegetables: – 1 lb cauliflower — cut into florets – 100 grams red bell pepper — sliced – 320 grams carrots — 4-5 medium carrots, cut into rounds – 320 grams purple cabbage – 2 large celery ribs — sliced

8 servings

18 HRS 19 MINS

Step 1

In a pot (or a large saucepan) combine all ingredients for the marinade (may leave the black peppercorns and mustard seeds out and add them once the marinade cools down).

Step 2

Bring to a boil.

Step 3

Boil for 3 minutes, then add the veggies. The pot needs to be wide and large enough to fit the veggies and cover them in liquid, once they soften.

Step 4

 Cook the veggies for 1 minute, then remove from heat.

Step 5

Cover and let them come to room temperature. Refrigerate for 8 hours or up to 3 days.

Step 6

Serve cold.

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