Homemade Pickled Vegetables
Recipe by Spry Contributor
Ingredients
- Pickling Juice:
- 1cup cider vinegar
- 1cup water
- 1/4cup sugar
- 6sprigs fresh dill
- 1/2teaspoon dried red chili flakes
- 1tablespoon minced ginger root
- 3 garlic cloves, peeled
- 2 cinnamon sticks
- 3 bay leaves
- 1teaspoon ground turmeric
- 1teaspoon whole mustard seeds
- 2teaspoons kosher salt
- Mixed Vegetables:
- 1cup cauliflower florets
- 1medium onion, sliced (1 cup)
- 2 carrots, peeled and sliced (1 cup)
- 1/4head sliced green cabbage (1/2 cup)
- 2medium zucchini, sliced (1/2 cup)
- 2small yellow squash (1/2 cup)
- 1medium red bell pepper, julienned (1/2 cup)
- 1medium green bell pepper, julienned (1/2 cup)
- 1medium cucumber, sliced (1/2 cup)
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Instructions
- To make juice: In a nonreactive saucepan, bring all ingredients to a boil over high heat. Reduce heat and simmer 10 minutes.
- To make vegetables: Place all the vegetables in a nonreactive bowl. Pour the hot juice over the vegetables. To assure all vegetables are submerged, place a plate with a smaller diameter than the bowl atop the vegetables and top with a weight such as an unopened can or other heavy object. Let sit at room temperature 3 hours. Cover or transfer to jars and refrigerate overnight. Will keep up to 2 weeks.
Nutritional Info *per serving
- Calories 51
- Fat .35g
- Cholesterol 0mg
- Sodium 484mg
- Carbohydrate 12g
- Protein 1g