Sides
Pickled Vegetables
Makes 2 quarts
Pickled Vegetables
Makes 2 quarts
These veggies are great to keep on hand when you want to add a kick to your lunch.
Nutritional information per serving (¼ cup): Calories 8 (8% from fat)
carb. 2g
pro. 0g
fat 0gsat. fat 0g
chol. 0mg
sod. 81mg
calc. 8mg
fiber 1g
carb. 2g
pro. 0g
fat 0gsat. fat 0g
chol. 0mg
sod. 81mg
calc. 8mg
fiber 1g
Ingredients
- 3cups water
- 1cup white distilled vinegar
- 2tablespoons granulated sugar
- 2teaspoons kosher salt
- 4ounces (½ bulb) fennel, core removed
- 4ounces (¼ medium to large) cucumber, english or persian (minimal seeds), unpeeled
- 4ounces (2 medium) carrots, peeled
- 4ounces (½ medium) red bell pepper, trimmed and cored
- 4ounces (½ medium) yellow bell pepper, trimmed and cored
- 4ounces (¼ small head) cauliflower, broken into small florets
- 4ounces (2 stalks) celery, cut into 3" matchsticks
- 1tablespoon pickling spice
Preparation
Active Time: 25 minutes Inactive Time: 12 hours
- In a small saucepan, combine water, vinegar, sugar and salt. Bring to a boil.
- While the pickling mixture comes to a boil, insert the slicing disc at setting 6 into the work bowl of the food processor. Slice fennel, cucumber, carrots and peppers on High.
- Divide the sliced vegetables, cauliflower florets, celery sticks and pickling spice equally between two quart-sized containers.
- When pickling mixture comes to a boil, remove from heat and carefully pour over vegetables to cover. Cover and let cool at room temperature.
- Place in refrigerator for at least 12 hours. The vegetables can last in the refrigerator for up to 1 month.
