Tangy Pickled Vegetables


Something Extra

Recipe Theme


 

Recipe Center

Tangy Pickled Vegetables
Tangy Pickled Vegetables
Ingredients
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 red bell pepper bite-size strips
3 cloves garlic thinly sliced
Directions

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.  

Wine Suggestion

Bookmark and Share

Comments   To add your comments, please log in.