Recipe courtesy of Rachael Ray
Episode: Don't Be Shy
Save Recipe Print
Instant Pickled Vegetables
Total:
25 min
Prep:
10 min
Inactive:
5 min
Cook:
10 min
Yield:
4 to 6 servings
Level:
Easy
Total:
25 min
Prep:
10 min
Inactive:
5 min
Cook:
10 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Blanch the cauliflower, carrots and celery in salted boiling water for 3 to 4 minutes. Drain, then transfer to a heatproof shallow bowl (do not shock in cold water as you normally would when blanching). Toss with the olives and cherry peppers. The warm vegetables will soak up some of the brine. 

Combine the vinegar, 1 cup water, the sugar, 2 rounded tablespoons salt and the bay leaves in a pot. Bring to a boil, stirring to dissolve the sugar and salt, then pour over the vegetables. Let cool, tossing occasionally. Serve at room temperature. Refrigerate any leftovers.

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

"Instant" Pancake Mix

Recipe courtesy of Alton Brown

Instant Chocolate Cake

Recipe courtesy of Food Network Kitchen

Instant Pot Chicken Adobo

Recipe courtesy of Food Network Kitchen

Instant Pot Black Bean Soup

Recipe courtesy of Food Network Kitchen

Instant Pot Split Pea Soup

Recipe courtesy of Food Network Kitchen

Instant Pot Barbecue Pulled Pork Sandwiches

Recipe courtesy of Food Network Kitchen

5-Ingredient Instant Pot Mac and Cheese

Recipe courtesy of Food Network Kitchen

Instant Pot Tex-Mex Beef Stew

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories