Pickled Garden Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Pickling Mix:16 ounces white wine vinegar1 cup water1 tablespoon kosher salt1 tablespoon sugar1 teaspoon mustard seeds2 teaspoons fresh thyme, washed and chopped1 teaspoon black peppercorns1 teaspoon cumin seeds 1/2 teaspoon red pepper flakes2 bay leavesVegetables:2 large carrots sliced on the diagonal1/2 head cauliflower, broken into bite size florets12 pearl onions, peeled, sliced in half4 banana peppers, sliced in half, seeds removed4 garlic cloves, skin removed1 cup grape tomatoes
Place all the pickling mix ingredients in a non-reactive saucepan, bring to a boil and reduce to simmer. Cook for 5 minutes.
Add all the vegetables except the tomatoes to the saucepan. Simmer for 3-4 minutes.
Remove the pickled vegetables from heat and allow to cool to room temperature. Add the tomatoes. Pack into glass jars and seal with lids and rings. Refrigerate for 24 hours before serving.
These will keep for two weeks in the refrigerator. NOTE: This is NOT a long-term storage recipe.
Serving Size:�Makes 4 cups, 1/4 cup per serving
Add all the vegetables except the tomatoes to the saucepan. Simmer for 3-4 minutes.
Remove the pickled vegetables from heat and allow to cool to room temperature. Add the tomatoes. Pack into glass jars and seal with lids and rings. Refrigerate for 24 hours before serving.
These will keep for two weeks in the refrigerator. NOTE: This is NOT a long-term storage recipe.
Serving Size:�Makes 4 cups, 1/4 cup per serving
Nutritional Info Amount Per Serving
- Calories: 50.2
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 898.1 mg
- Total Carbs: 12.6 g
- Dietary Fiber: 2.5 g
- Protein: 1.6 g
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