Quick Winter Pickled Veggies

Serve alongside Deviled Ham Terrine, or add to your favorite martini or Bloody Mary. Make extra as a takeaway for your guests. Pickles may seem summery, but you can enjoy them using seasonal fall and winter produce.

 

Makes about 8 cups

Ingredients

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2 cups apple cider vinegar
2/3 cup sugar
1/4 cup kosher salt
3 garlic cloves
1 teaspoon mustard seeds
1 teaspoon fennel seeds
1 teaspoon black peppercorns
1/2 teaspoon dried crushed red pepper
8 cups assorted cut vegetables

Preparation

Prep: 35 Minutes
Total: 2 Hours, 5 Minutes
Chill: 24 Hours

1. Bring first 8 ingredients and 2 1/2 cups water to a boil in a large nonaluminum saucepan over medium-high heat, stirring until sugar is dissolved; boil 1 minute. Let stand 30 minutes.

2. Meanwhile, cook vegetables, in batches, in boiling water to cover 1 to 2 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain.

3. Transfer vegetables to a large bowl or 2 1/2-qt. container. Pour vinegar mixture over vegetables. Let stand 1 hour. Cover and chill 1 day before serving. Store in an airtight container in refrigerator up to 1 week.

Perfect for Pickling: cauliflower florets, Swiss chard stalks, carrot sticks, sliced parsnips, halved Brussels sprouts, radishes, sliced fennel, green beans, bell pepper rings.

Created date

November 2009

Nutritional Information