Pickled Vegetables
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
20
ingredients
- 1⁄2 lb carrot, peeled and cut into ovals on the diagonal (about 2 cups)
- 1⁄2 lb string bean
- 1 small head cauliflower, broken into florets (about 2 cups)
- 1⁄2 raw jicama, peeled and cut into sticks
-
Dressing
- 2 cups purified water
- 2 1⁄2 cups cider vinegar
- 1⁄4 cup olive oil
- 3 tablespoons brown sugar
- 1 teaspoon salt
- 1 tablespoon dried dill weed
- 6 garlic cloves
- 1⁄4 cup pickling spices (or 5 bay leaves, 1 tbsp. mustard seed, 1 tbsp. dill seed, and 1 1/2 tsp. red chile flakes)
directions
- Fill a large pot with5 cups of water and bring to a boil. Drop in the carrots and parboil 2 minutes, then quickly scoop them with a strainer r large slotted spoon and transfer to a pot filled with ice water to shock them.
- Drop the beans into the boiling water, cook 3 minutes, then remove and shock them. Parboil the cauliflower 1 minute, then shock it. Let all the vegetables sit in the cold water long enough to cool down, then drain the cold water, place the veggies in a large bowl with the jicama.
- Put all dressing ingredients in a non-reactive pan set over medium heat, bring it to a boil and cook for 2 minutes. Pour the hot dressing over the vegetables and allow them to cool to room temperature.
- Place the cooled vegetables into a 1-gallon jar or heavy lidded (food-safe) plastic container and cover them with as much dressing as the jar will hold.Cover and refrigerate at least 2 days before eating.
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RECIPE SUBMITTED BY
zeldaz51
United States
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