Pickled Vegetables Recipe

Name: Pickled Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb carrot, peeled and cut into ovals on the diagonal (about 2 cups); 1/2 lb string bean; 1 small head cauliflower, broken into florets (about 2 cups); 1/2 raw jicama, peeled and cut into sticks; Dressing; 2 cups purified water; 2 1/2 cups cider vinegar; 1/4 cup olive oil; 3 tablespoons brown sugar; 1 teaspoon salt; 1 tablespoon dried dill weed; 6 garlic cloves; 1/4 cup pickling spices (or 5 bay leaves, 1 tbsp. mustard seed, 1 tbsp. dill seed, and 1 1/2 tsp. red chile flakes)

Servings: persons

1/2 lb carrot, peeled and cut into ovals on the diagonal (about 2 cups)
1/2 lb string bean
1 small head cauliflower, broken into florets (about 2 cups)
1/2 raw jicama, peeled and cut into sticks
Dressing
2 cups purified water
2 1/2 cups cider vinegar
1/4 cup olive oil
3 tablespoons brown sugar
1 teaspoon salt
1 tablespoon dried dill weed
6 garlic cloves
1/4 cup pickling spices (or 5 bay leaves, 1 tbsp. mustard seed, 1 tbsp. dill seed, and 1 1/2 tsp. red chile flakes)

1
Fill a large pot with5 cups of water and bring to a boil. Drop in the carrots and parboil 2 minutes, then quickly scoop them with a strainer r large slotted spoon and transfer to a pot filled with ice water to shock them.
2
Drop the beans into the boiling water, cook 3 minutes, then remove and shock them. Parboil the cauliflower 1 minute, then shock it. Let all the vegetables sit in the cold water long enough to cool down, then drain the cold water, place the veggies in a large bowl with the jicama.
3
Put all dressing ingredients in a non-reactive pan set over medium heat, bring it to a boil and cook for 2 minutes. Pour the hot dressing over the vegetables and allow them to cool to room temperature.
4
Place the cooled vegetables into a 1-gallon jar or heavy lidded (food-safe) plastic container and cover them with as much dressing as the jar will hold.Cover and refrigerate at least 2 days before eating.

453

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 lb carrot, peeled and cut into ovals on the diagonal (about 2 cups), 1/2 lb string bean, 1 small head cauliflower, broken into florets (about 2 cups), 1/2 raw jicama, peeled and cut into sticks, and more.

Yes, Pickled Vegetables falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pickled Vegetables

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