Quick Pickled Vegetables
Quick Pickled Vegetables is an moderately easy dinner. Made with 1 head cauliflower (about 1 1/2 lb.), 1 large red pepper, 3 zucchini (about 1 lb.), 1 1/2 tsp. mustard seeds and 1 tsp. black peppercorns, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
π Recipe adapted from RecipeNLG-Full
Separate cauliflower into small florets.
Cut red pepper into wide strips.
Cut zucchini into spears.
Put vegetables in one 3-quart jar or smaller jars.
Combine mustard seeds, peppercorns, coriander seeds, red pepper flakes, salt and sugar in large saucepan with 1 1/2 quarts water.
Bring to a boil and cook until sugar and salt have dissolved, about 5 minutes.
Pour hot liquid, the vinegar and 1/2 quart water over vegetables.
Let cool.
Cover and chill at least 3 days before serving.
Store in refrigerator. Makes 3 quarts.
π· Perfect Pairings
Complete your meal with these
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