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Pickled Vegetables

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Source: Outdoor Entertaining

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Ratings: 1

Reviews: 1 See Reviews

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Active Time:  10 Minutes
Total Time:  1 Hour 15 Minutes
Yield:  Makes 3 cups

RECIPE INGREDIENTS

3/4 cup small cauliflower florets

3/4 cup small broccoli florets

1/2 cup sliced, peeled carrots

1/4 cup chopped green beans

1/4 cup chopped red bell pepper

1/4 cup chopped yellow bell pepper

1 1/2 medium stalks celery, sliced

1/3 cup sliced fennel

1 1/2 cups white vinegar

1 cup water

3/4 cup sugar

3 bay leaves

1 teaspoon black mustard seeds

1 teaspoon white mustard seeds

1 tablespoon chopped red chiles

Pickled Vegetables Recipe at Cooking.com

DIRECTIONS

Bring a large saucepan of salted water to a boil. Blanch all vegetables seperately, using a slotted spoon to remove to a bowl of very cold water. Drain the vegetables and pat dry. Spoon vegetables into a sterilized jar.

Combine vinegar, water, sugar, bay leaves and mustard seeds in a pan. Set over heat and stir to disolve sugar. Bring to a boil, reduce heat, add chilis and simmer for 5 minutes. Pour vinegar mixture into jar to cover vegetables completely. Cool and seal.

Serving Size = 1/4 cup

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Makes 3 cups

Calories:

Sodium:

19mg

Fiber:

Carbohydrates, Total:

18g

Protein:

% Cal. from Fat:

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Rating:

by: Tom

Reviewed: 08/14/2009

See all of Tom's reviews »

I doubled the quantities and substituted sweet potatoes for the green beans and used a 4.5oz can of chopped green chiles instead of the red chiles. Got lots of good comments. The chiles give the veggies a lot of flavor and the sugar adds a sweet/hot taste.

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