Pickled Vegetables

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READY IN: 40mins
SERVES: 20
UNITS: US

INGREDIENTS

Nutrition
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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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