This is a great alternative to the veggies and dip appetizer, and it's easy to make. The different colored vegetables make it a beautiful dish, and the ginger adds delightful zip to the flavor. I found it difficult to toss the vegetables in the pickle juice in the dish, so I moved everything to a 2 gallon ziploc bag, which made it much easier to make sure that all of the vegetables were pickled by regularly flipping the bag.
You can use many vegetables, including green tomatoes, onions, fennel, celery, zucchini sticks, or parboiled string beans. However, radishes and beets will bleed on the other vegetables so keep them separate.
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- Calcium: 32mg
- Calories: 56
- Calories from fat: 0%
- Carbohydrate: 12g
- Cholesterol: 0mg
- Fat: 0g
- Fiber: 3g
- Iron: 1mg
- Protein: 2mg
- Saturated fat: 0g
- Sodium: 291mg
- 1 1/2 cups white wine vinegar
- 2 tablespoons sugar
- 1 1/2 teaspoons salt
- 1 (2-inch) piece fresh ginger, coarsely chopped
- 4 garlic cloves, peeled and crushed
- 1 large red bell pepper, seeded and cut into strips
- 2 medium cucumbers, seeded and sliced into sticks
- 4 large carrots, peeled and sliced into sticks
- 1/2 head cauliflower, cut into florets
- Earlier in the day or the day before, bring vinegar, sugar, salt, ginger, and garlic to a boil in a saucepan. Remove from heat and let steep 5 minutes.
- Place vegetables in a large, shallow baking dish. Pour vinegar mixture through a strainer over vegetables and toss to coat; discard garlic and ginger. Cover with plastic wrap and refrigerate at least 3 hours or overnight, stirring occasionally.
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