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Pickled Veggies Recipe

   
 

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     Pickled Veggies

Category   Appetizers
Sub Category   None

Ingredients
1/2 sm head of cauliflower cut into m florettes
1-2 yellow beets (I used turnip) thinly sliced
6-7 radishes thinly sliced
1/2 sm red onionsliced thin
1 lg carrot thinly sliced with veg peeler into ribbons
1 1/2 cups snow peas strings pulled if needed
1 red bell pepper thinly sliced
2 T pepper corns
2 T corriander seeds (I had to use ground)
 
1-2 sprigs rosemary
2-6 garlic cloves sliced
1 c white balsamic vinegar (i used Salata vinegar)
1 c white wine vinegar
2 c water
1/4 c Kosher salt (pickling salt works to)
1/2 c sugar
EVO for serving

Instructions
Blanch cauliflower for 30 seconds. Blanch beets for 10 seconds. Quickly cool in ice water. Drain well. Layer veggies into 2 quart jars and add spices.
Combine brine ingredients in pot and bring to a boil for one or two min to dissolve sugar and salt. Pour over veggies in jar and seal. Leave on counter till room temp then put in fridge.


Originally Submitted
7/21/2018





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