Pickled vegetables are easy to make using cauliflower, peppers, fennel, onions, garlic and carrots. Put any veggies in a simple vinegar and oil brine
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Pickled Vegetables Using Leftover Veggies

Pickled vegetables are easy to make using cauliflower, peppers, fennel, onions, garlic and carrots. Put any veggies in a simple vinegar and oil brine
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 servings
Calories 88kcal
Author Healing Tomato

Ingredients

For the Liquid

For the Veggies

  • 5 cauliflower florets cut into smaller pieces
  • 1/2 green bell pepper cut into long strips
  • 3 baby carrots cut into long strips
  • 4 pearl onions cut into halves
  • 1/2 fennel bulb cut into long strips
  • 4 cloves garlic cut into halves
  • 3 ginger cut into thin rounds

Instructions

  • In a non-reactive pan, add 1 cup of distilled white vinegar
  • Add 1 cup of water
  • Add 1 Tbsp of sea salt
  • Add 1 cup of sugar
  • Bring it to a boil on medium heat and then turn off the heat.
  • Add yellow mustard seeds, peppercorns, red pepper flakes and dill
  • Set it aside to cool to room temperature
  • Place the remaining veggies in a 1 quart (32oz) wide mouth mason jar
  • When the liquid has cooled, slowly pour it over the veggies in the mason jar.
  • Top the jar with about 1/2 cup of vegetable oil.
  • Seal it and shake it well. Set it aside for about 24 hours
  • Refrigerate it and it will last for about 6 months in the fridge.

Notes

Nutrition Info is approximate
- When stirring the hot liquid, make sure you use a non-reactive spoon

Nutrition

Calories: 88kcal