Tangy Pickled Vegetables
- Ready In:
- 37mins
- Ingredients:
- 11
- Serves:
-
12
ingredients
- 1 1⁄2 teaspoons whole mustard seeds
- 1 teaspoon whole black peppercorn
- 1⁄2 teaspoon salt
- 3 bay leaves
- 2 cinnamon sticks
- 2 cups white wine vinegar
- 1⁄2 cup sugar
- 2 cups cauliflower, cut into bite size pieces
- 8 ounces fresh green beans, trimmed
- 2 cups red bell peppers, cut into bite size strips
- 3 garlic cloves, thinly sliced
directions
- Place mustard seeds, peppercorns, salt, bay leaves and cinnamon in a small plastic bag; pound with a meat mallet or the bottom of a skillet to crush all the spices.
- Place vinegar, sugar and spices in a medium saucepan; simmer for 5 minutes. Transfer to a glass bowl and let cool. (the bowl must be glass or you will get a reaction).
- Bring a large pot of water to a boil. Add cauliflower and green beans and cook for 2 minutes; drain and cool.
- Place vegetables and garlic in the pickling mixture; cover and refrigerate for several hours.
- Before serving transfer to a large colander to drain liquid and shaking to remove excess spices mixture.
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