Recipe courtesy of Stephen Kalt

Pickled Vegetables

  • Level: Easy
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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


  1. 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.
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