Salads

Quick-Pickled Veggies

Name: Quick-Pickled Veggies
Yield: about 2 quarts

about 2 quarts

View Recipe

Quick-Pickled Veggies

about 2 quarts

Use these to top salads, sandwiches, or just to munch on as a snack. Since they are not canned pickles that are shelf stable, be aware that these must be stored in the refrigerator

Nutritional information per serving (based on ¼ cup):Calories 8 (8% from fat)
carb. 2g
pro. 0g
fat 0g
sat. fat 0g
chol. 0mg
sod. 81mg
calc. 8mg
fiber 1g

Ingredients

8ounces (½ medium) seedless cucumber,
English or Persian, unpeeled
4ounces (½ bulb) fennel, core removed
4ounces (½ medium) red bell pepper,
trimmed and cored
4ounces (½ medium) yellow bell
pepper, trimmed and cored
2ounces radishes, trimmed
2ounces (1 stalk) celery, cut into
2-inch pieces
4ounces (¼ small head) cauliflower,
broken into small florets
3cups water
1cup distilled white vinegar
2garlic cloves, peeled
2tablespoons granulated sugar
2teaspoons kosher salt
½teaspoon peppercorns
½teaspoon dill seed

Preparation

1. Insert the medium slicing disc into the work bowl of the Cuisinart® 7 or 9 Cup Food Processor. Slice the cucumber, fennel, peppers, and radishes. Slice the celery, stacking the pieces horizontally in the feed tube. Toss the sliced vegetables and cauliflower in a stainless mixing bowl until evenly combined.
2. Prepare brine: In a small saucepan, combine the water, vinegar, garlic, sugar, salt, peppercorns, and dill seed. Bring to a boil.
3. Divide the vegetables between two 1-quart containers with airtight lids. Once brine has come to a boil, pour it evenly over the vegetables to cover. Put the lids on the containers, and then refrigerate for 24 to 48 hours before serving.