Quick Pickled Vegetables Recipe

Name: Quick Pickled Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head cauliflower (about 1 1/2 lb.); 1 large red pepper; 3 zucchini (about 1 lb.); 1 1/2 tsp. mustard seeds; 1 tsp. black peppercorns; 1 tsp. coriander seeds; 1/2 tsp. red hot pepper flakes; 2 Tbsp. kosher salt; 1/4 c. sugar; 2 c. apple cider vinegar

Servings: persons

1 head cauliflower (about 1 1/2 lb.)
1 large red pepper
3 zucchini (about 1 lb.)
1 1/2 tsp. mustard seeds
1 tsp. black peppercorns
1 tsp. coriander seeds
1/2 tsp. red hot pepper flakes
2 Tbsp. kosher salt
1/4 c. sugar
2 c. apple cider vinegar

1
Separate cauliflower into small florets.
2
Cut red pepper into wide strips.
3
Cut zucchini into spears.
4
Put vegetables in one 3-quart jar or smaller jars.
5
Combine mustard seeds, peppercorns, coriander seeds, red pepper flakes, salt and sugar in large saucepan with 1 1/2 quarts water.
6
Bring to a boil and cook until sugar and salt have dissolved, about 5 minutes.
7
Pour hot liquid, the vinegar and 1/2 quart water over vegetables.
8
Let cool.
9
Cover and chill at least 3 days before serving.
10
Store in refrigerator. Makes 3 quarts.

156

kcal

Calories

Carbs

Protein

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 10 ingredients. The key ingredients include: 1 head cauliflower (about 1 1/2 lb.), 1 large red pepper, 3 zucchini (about 1 lb.), 1 1/2 tsp. mustard seeds, and more.

Yes, Quick Pickled Vegetables falls under the Vegetarian 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.

Quick Pickled Vegetables

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