Refrigerated Pickled Vegetables (Cauliflower, Carrots & Bell Peppers)
Recipe: #13315
July 24, 2014
Categories: Side Dishes, Snacks, Carrot, Cauliflower, Peppers, Fat Free, Gluten-Free Heart Healthy, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"Great to use summer garden veggies. Yield 5 cups - one 2 quart jar"
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (360.6 g)
- Calories 207
- Total Fat - 1 g
- Saturated Fat - 0.2 g
- Cholesterol - 0 mg
- Sodium - 2868.5 mg
- Total Carbohydrate - 45 g
- Dietary Fiber - 4.9 g
- Sugars - 27.8 g
- Protein - 3.6 g
- Calcium - 73.3 mg
- Iron - 1.4 mg
- Vitamin C - 41.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Add the coriander, mustard and cumin seeds to a medium saucepan.
Step 2
Toast the seeds over medium heat, swirling the pan around until the seeds are fragrant and slightly browned, about 2 minutes. Add the vinegar, garlic, ginger, onion, sugar, salt, peppercorns, turmeric, red pepper flakes and 1 cup water to the toasted spices. Bring to a boil.
Step 3
Pack the cauliflower, carrots and bell pepper in a 2-quart jar or bowl. Pour the hot liquid over the vegetables. Let cool to room temperature, and then cover and refrigerate for at least 2 days before tasting. The veggies will keep for up to two weeks in the refrigerator.
Tips
No special items needed.
1 Reviews
You'll Also Love
