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The Spruce / Katarina Zunic
Nutritional Guidelines (per serving) | |
---|---|
215 | Calories |
1g | Fat |
44g | Carbs |
8g | Protein |
Nutrition Facts | |
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Servings: 12 | |
Amount per serving | |
Calories | 215 |
% Daily Value* | |
Total Fat 1g | 1% |
Saturated Fat 0g | 1% |
Cholesterol 0mg | 0% |
Sodium 623mg | 27% |
Total Carbohydrate 44g | 16% |
Dietary Fiber 8g | 28% |
Protein 8g | |
Calcium 109mg | 8% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
This colorful and crisp pickled vegetable recipe is so easy to make and requires no complicated canning procedure. A hot sweet and sour brine is used to marinate the vegetables, and in just a couple days your quick and easy pickled vegetables are ready to enjoy!
Ingredients
- 1/2 pound green string beans (ends trimmed)
- 1/2 pound yellow wax beans (ends trimmed)
- 2 large carrots (peeled, cut into 4-inch long by 1/2-inch thick sticks)
- 2 red bell pepper (cut into 1/2-inch thick sticks)
- 1 head cauliflower (cut into 2-inch florets)
- 6 garlic cloves (peeled, left whole)
- 3 1/2 cups cider vinegar
- 1 cup sugar
- 1 tablespoon kosher salt
- 4 cups water
- 1 teaspoon whole coriander seeds
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- Optional:Â pinch of red pepper flakes
Steps to Make It
-
Gather the ingredients.
The Spruce / Katarina Zunic -
Add all the trimmed vegetables, except the garlic, into a large, stainless steel mixing bowl or stockpot (must be made from a non-reactive metal).
The Spruce / Katarina Zunic -
Combine all the rest of the ingredients in a large saucepan (non-reactive), and bring to a rolling boil over med-high heat.
The Spruce / Katarina Zunic -
Carefully pour the boiling liquid over the vegetables, and make sure all the ingredients are submerged in the brine by using some large plates or glass platters to hold them under the liquid.
The Spruce / Katarina Zunic -
When the vegetables have cooled completely to room temperature, wrap tightly in plastic wrap (leave the plates on the container, so the vegetables remain under the pickling liquid).
The Spruce / Katarina Zunic -
After refrigerating for at least 2 days, the pickled vegetables can be taken out of the liquid and served.
The Spruce / Katarina Zunic
To[
- They will keep for about 5 days submerged.
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