pickled vegetables

Name: Pickled Vegetables
Prep time: 15 min
Cook time: 20 min
Yield: 6
Ingredients: 2 1/2 cup(s) apple cider vinegar; 2 1/2 cup(s) water; 1/4 cup(s) sugar; 2 teaspoon(s) canning salt; 1 teaspoon(s) black peppercorns; 1 - bay leaf; 2 cup(s) baby carrots; 1 - head cauliflower, broken into bite-size florets; 2 - red bell peppers, cut into strips; 2 - jalapenos, cut lengthwise into quarters and seeded (or leave seeds for spicier pickles)

(1 rating)

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Recipe by

Linda P

@momtooo

Cincinnati, OH

Easy - No canning.

(1 rating)

yield 6 serving(s)

prep time 15 Min

cook time 20 Min

Ingredients For pickled vegetables

2 1/2 c

apple cider vinegar
2 1/2 c

water
1/4 c

sugar
2 tsp

canning salt
1 tsp

black peppercorns
1

bay leaf
2 c

baby carrots
1

head cauliflower, broken into bite-size florets
2

red bell peppers, cut into strips
2

jalapenos, cut lengthwise into quarters and seeded (or leave seeds for spicier pickles)

How To Make pickled vegetables

1
In a stockpot over medium-high heat, bring vinegar, water, sugar, salt, peppercorns, and bay leaf to a boil, stirring until sugar dissolves. Add vegetables and reduce heat to a simmer. Cook until vegetables are tender, about 10 to 20 minutes. Remove from heat and let cool completely. Transfer to an airtight container with liquid and refrigerate until serving. Better to wait 3 days before serving (keeps about 2 weeks). Drain before serving. Cool in refrigerator.
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pickled vegetables

Ingredients For pickled vegetables

How To Make pickled vegetables

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