Tangy Pickled Vegetables

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Tangy Pickled Vegetables

Tangy Pickled Vegetables
1½ tbsp. whole mustard seeds
1 tbsp. whole black peppercorns
1/2 tsp. salt
3 bay leaves
2 cinnamon sticks
2 cups white wine vinegar
1/2 cup sugar
2 cups bite-size pieces cauliflower
2 cups (8 oz.) fresh green beans, trimmed
2 cups bite-size strips red bell pepper
3 cloves garlic, thinly sliced

Red, white and green, these veggies are perfect for a holiday buffet!

Prep: 30 minutes,  Cook: 7 minutes, Marinate: several hours, Serves: 12

1. Place mustard seeds, peppercorns, salt, bay leaves and cinnamon in a small plastic bag; pound with a meat mallet or the bottom of a skillet to crush all ingredients.

2. Place vinegar, sugar and spices in a medium saucepan; simmer for 5 minutes. Transfer to a glass bowl and let cool.

3. Bring a large pot of water to a boil. Add cauliflower and green beans and cook for 2 minutes; drain and cool.

4. Place vegetables and garlic in pickling mixture; cover and refrigerate for several hours. Transfer to a large colander to drain liquid before serving, shaking to remove excess spice mixture.  

Nutritional Information:
20 calories, 1 g protein, 0 g total fat (0 g sat.), 4 g carbohydrate, 2 g fiber, 2 g sugar, 0 mg cholesterol, 30 mg sodium


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