Recipe courtesy of Stephen Kalt
Pickled Vegetables
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 191
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 38
- Dietary Fiber
- 4
- Sugar
- 31
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 43
- Total: 1 hr 20 min
- Prep: 1 hr
- Cook: 20 min
Ingredients
3 cups white wine vinegar
1 cup water
1/2 cup sugar
1 teaspoon crushed red pepper
1 teaspoon cumin seed
1 teaspoon coriander seed
1 teaspoon white pepper
1/2 teaspoon cloves
1 bay leaf
6 cloves garlic
1 cup carrots, cut on bias
1 cup cauliflower florets
1 cup red pepper, cut into 1/4-inch slices
1 cup sliced red onion
1 cup baton of zucchini
Directions
- Bring vinegar, water, sugar and spices to a boil. In succession add carrots, cauliflower, red pepper, onions and zucchini, leaving 2-3 minutes between addition of each vegetable. Remove from heat and let cool.