Guid's Pickled Hot Veggies might be just the side dish you are searching for. This gluten free and vegan recipe serves 3. One serving contains 344 calories, 3g of protein, and 29g of fat. From preparation to the plate, this recipe takes around 12 minutes.
Instructions
1
In a large pot of boiling water, blanch vegetables.
Ingredients you will need
Vegetable
Water
Equipment you will use
Pot
2
Add half of the garlic and the salt and peppercorns. Start with carrots, boil 30 seconds, add in cauliflower, boil 30 seconds, add celery boil 15 seconds, then add Anaheim peppers, bell peppers and red onion time 15 seconds more. Immediately remove all from water and immediately put in ice bath. Discard peppercorns and garlic.
Ingredients you will need
Anaheim Pepper
Bell Pepper
Cauliflower
Peppercorns
Red Onion
Carrot
Celery
Garlic
Water
Salt
Ice
3
In a large jar, add the uncooked garlic, olive oil, red pepper flakes, cracked pepper, salt, sugar and one cup of the vinegar. Chop the cooled blanched vegetables into dice. In a bowl combine the olives, pepperoncinis and the diced vegetables.
Ingredients you will need
Red Pepper Flakes
Cracked Pepper
Peperoncini
Vegetable
Olive Oil
Vinegar
Garlic
Olives
Sugar
Salt
Equipment you will use
Bowl
4
Add the mix to the jar with the seasonings, cap and shake to combine seasonings into mix. Top with additional red wine vinegar to cover mix if necessary. Refrigerate 24 hours. Will keep for 2-3 weeks under refrigeration.