Tangy Pickled Vegetables Recipe

Name: Tangy Pickled Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ teaspoons whole mustard seeds; 1 teaspoon whole black peppercorn; ½ teaspoon salt; 3 bay leaves; 2 cinnamon sticks; 2 cups white wine vinegar; ½ cup sugar; 2 cups cauliflower, cut into bite size pieces; 8 ounces fresh green beans, trimmed; 2 cups red bell peppers, cut into bite size strips; 3 garlic cloves, thinly sliced

Servings: persons

1 ½ teaspoons whole mustard seeds
1 teaspoon whole black peppercorn
½ teaspoon salt
3 bay leaves
2 cinnamon sticks
2 cups white wine vinegar
½ cup sugar
2 cups cauliflower, cut into bite size pieces
8 ounces fresh green beans, trimmed
2 cups red bell peppers, cut into bite size strips
3 garlic cloves, thinly sliced

1
Place mustard seeds, peppercorns, salt, bay leaves and cinnamon in a small plastic bag; pound with a meat mallet or the bottom of a skillet to crush all the spices.
2
Place vinegar, sugar and spices in a medium saucepan; simmer for 5 minutes.
3
Transfer to a glass bowl and let cool.
4
(the bowl must be glass or you will get a reaction).
5
Bring a large pot of water to a boil.
6
Add cauliflower and green beans and cook for 2 minutes; drain and cool.
7
Place vegetables and garlic in the pickling mixture; cover and refrigerate for several hours.
8
Before serving transfer to a large colander to drain liquid and shaking to remove excess spices mixture.

440

kcal

Calories

Fat

108

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.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 ½ teaspoons whole mustard seeds, 1 teaspoon whole black peppercorn, ½ teaspoon salt, 3 bay leaves, and more.

Yes, Tangy 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.

Tangy Pickled Vegetables

How did you like this recipe?

Frequently Asked Questions