Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Pickled Fall Vegetables
Getting reviews...
- Level: Easy
- Total: 6 hr 30 min
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 108
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 3 g
- Sugar
- 18 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 428 mg
Pickling is an easy way to celebrate the best of seasonal produce. This assortment of fall vegetables, including carrots, cauliflower and beets, is steeped in a sweet-and-tangy brine made with cider vinegar, fresh ginger, mustard seeds and turmeric. Colorful, bright and crunchy, these pickles are the perfect accompaniment to the rich roasts and hearty stews of the season.
- Level: Easy
- Total: 6 hr 30 min
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 108
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 3 g
- Sugar
- 18 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 428 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Combine the carrots and cauliflower in a large heat-safe container and place the beets in a separate smaller heat-safe container.
- Combine the vinegar, sugar, 3 tablespoons salt, the ginger, bay leaves, mustard seeds, peppercorns, turmeric and 2 1/2 cups water in a medium saucepan. Bring to a boil over medium-high heat, stirring occasionally to dissolve the sugar and salt. Remove from the heat and pour over the vegetables in both containers to cover completely. If the vegetables float to the top, use a small plate or bowl to keep them submerged.
- Let the liquid cool, then cover and refrigerate at least 6 hours and up to 2 weeks before serving.
