Quick Winter Pickled Veggies |
|
 |
Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 1 |
|
Serve alongside Deviled Ham Terrine, or add to your favorite martini or Bloody Mary. Make extra as a takeaway for your guests. Pickles may seem summery, but you can enjoy them using seasonal fall and winter produce. Ingredients:
2 cups apple cider vinegar |
2/3 cup sugar |
1/4 cup kosher salt |
3 garlic cloves |
1 teaspoon mustard seeds |
1 teaspoon fennel seeds |
1 teaspoon black peppercorns |
1/2 teaspoon dried crushed red pepper |
8 cups assorted cut vegetables |
Directions:
1. Bring first 8 ingredients and 2 1/2 cups water to a boil in a large nonaluminum saucepan over medium-high heat, stirring until sugar is dissolved; boil 1 minute. Let stand 30 minutes.
2. Meanwhile, cook vegetables, in batches, in boiling water to cover 1 to 2 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain.
3. Transfer vegetables to a large bowl or 2 1/2-qt. container. Pour vinegar mixture over vegetables. Let stand 1 hour. Cover and chill 1 day before serving. Store in an airtight container in refrigerator up to 1 week.
4. Perfect for Pickling: cauliflower florets, Swiss chard stalks, carrot sticks, sliced parsnips, halved Brussels sprouts, radishes, sliced fennel, green beans, bell pepper rings.
|
|