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Pickled Vegetables Using Leftover Veggies
Rini
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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Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course
Side Dish
Cuisine
American
Servings
12
servings
Calories
88
kcal
Ingredients
1x
2x
3x
For the Liquid
1
cup
distilled white vinegar
1
cup
water
1
Tbsp
sea salt
1
cup
sugar
1
Tbsp
yellow mustard seeds
1
Tbsp
whole peppercorns
1
Tbsp
red pepper flakes
3
sprigs
dill
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:
88
kcal
Keyword
what to do with leftover vegetables
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