Recipe courtesy of Food Network Kitchen
Save Recipe Print
Quick Pickled Vegetables
Total:
4 min
Cook:
4 min
Level:
Easy
Total:
4 min
Cook:
4 min
Level:
Easy

Directions

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.

Photograph by Con Poulos

Get the Recipe

Giant Reese's Cup with Pieces

This giant Reese's peanut butter cup is stuffed with a crunchy surprise.

IDEAS YOU'LL LOVE

Summer Vegetable Chili

Recipe courtesy of Food Network Kitchen

Quick Ginger Beets

Recipe courtesy of Food Network Kitchen

Curry Vegetables with Couscous Parchment Pack

Recipe courtesy of Food Network Kitchen

Grilled Vegetables With Couscous and Yogurt Sauce

Recipe courtesy of Food Network Kitchen

15-Minute Tofu and Vegetable Stir-Fry

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories