Quick Pickled  Vegetables



8 servings

18 hrs 19 mins


For the warm marinade: mustard seeds black peppercorns water vinegar sugar salt bay leaf Vegetables: cauliflower red bell pepper carrots purple cabbage celery ribs

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).

2.  Bring to a boil.

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.

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

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

6. . Serve cold.

Quick Pickled Vegetables - tangy, crunchy pickled cauliflower, peppers, cabbage, carrots and celery, that are ready in under 8 hours in the fridge. Perfect for fall and winter.


Simple, Low-Carb and Keto recipes