Pickled Vegetables

Recipe - The Fairway Market Corporate

Pickled Vegetables

Prep Time35 Minutes

Servings14

Cook Time5 Minutes

Calories44

Ingredients

1 bottle (64 ounces) distilled white vinegar

9 cups water

2 1/4 cups granulated sugar

1/3 cup kosher salt

2 Tbs pickling spice

2 tsp crushed red pepper flakes

1 1/2 tsp dried oregano leaves

2 garlic bulbs, cloves separated and peeled, then ends trimmed (about ½ cup)

1 1/2 lbs carrots, each cut lengthwise in half, then cut crosswise into 1-inch pieces (about 4 cups)

1 medium head cauliflower, cut into 1½-inch pieces (about 8 cups)

1/4 large head green cabbage, coarsely chopped into 2-inch pieces (about 6 cups)

2 medium red bell peppers, each cut into 1½-inch pieces (about 3 cups)

Directions

1. In 8-quart stainless steel saucepot, heat all marinade ingredients to boiling over high heat, stirring occasionally to dissolve sugar. Add garlic; cook 3 minutes. Add carrots; cook 1 minute. Add cauliflower; cook 30 seconds. Add cabbage; cook 30 seconds. Remove saucepot from heat; add peppers and let stand 15 minutes.

2. Drain vegetables, reserving marinade. Refrigerate vegetables and marinade, uncovered, 2 hours. Place vegetables in large bowl. Pour enough reserved marinade over vegetables to cover; discard remaining marinade. Cover and refrigerate at least overnight or up to 1 week. Keep refrigerated.

Nutritional Information

0 g Fat
0 g Saturated fat
0 mg Cholesterol
47 mg Sodium
10 g Carbohydrates
1 g Fiber
1 g Protein

35 minutes

Prep Time

5 minutes

Cook Time

Servings

Calories