Quick Pickled Vegetables
Quick Pickled Vegetables - tangy, crunchy pickled cauliflower, peppers, cabbage, carrots and celery, that are ready in under 8 hours in the fridge.
Great to add to sandwiches, appetizer trays or serve as a side dish. Perfect for fall and winter.
Servings: 8
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
Instructions
- 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).
- Bring to a boil.
- 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.
- Cook the veggies for 1 minute, then remove from heat.
- Cover and let them come to room temperature. Refrigerate for 8 hours or up to 3 days.
- Serve cold.
Video
Nutrition
Calories: 110kcal | Carbohydrates: 23g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2685mg | Potassium: 452mg | Fiber: 4g | Sugar: 18g | Vitamin A: 7567IU | Vitamin C: 69mg | Calcium: 57mg | Iron: 1mg