Quick Pickled Vegetables

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 4 min
  • Cook: 4 min
Share This Recipe

Directions

  1. Blanch 1/3 pound each halved baby carrots, green beans and yellow beans, 2 to 4 minutes. Cool in ice water, then put in a glass bowl with 1/2 sliced red onion. Make the brine: Boil 2 cups each white vinegar and water, 1/4 cup kosher salt, 2 bay leaves, 3/4 cup sugar, the zest and juice of 1 lemon, and 1 teaspoon each peppercorns and coriander seeds; pour over the vegetables, then let cool. Chill at least 4 hours.
22m Easy 96%
CLASS
20m Easy 94%
CLASS
29m Easy 98%
CLASS
Tony Mantuano

Linguine with Pesto

10m Easy 100%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages