Instant Pickled Vegetables

Name: Instant Pickled Vegetables
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 6
Cuisine: Global
Ingredients: 2 bay leaves; 2 carrots, peeled and sliced into 1/4-inch discs; 2 ribs celery with leafy tops, sliced; 2 Italian cherry peppers, sliced; 6 servings Fine sea salt or kosher salt; 237 milliliters green Sicilian olives, pitted; 1 head purple cauliflower, cut into florets; 59 milliliters sugar; 237 milliliters white balsamic vinegar

Instant Pickled Vegetables might be just the side dish you are searching for. This recipe makes 6 servings with 138 calories, 3g of protein, and 4g of fat each. This recipe covers 11% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 25 minutes. If you have bay leaves, carrots, celery, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and vegan diet.

Instructions

Blanch the cauliflower, carrots and celery in salted boiling water for 3 to 4 minutes.

Ingredients you will need

Cauliflower

Carrot

Celery

Water

Drain, then transfer to a heatproof shallow bowl (do not shock in cold water as you normally would when blanching). Toss with the olives and cherry peppers. The warm vegetables will soak up some of the brine.

Ingredients you will need

Vegetable

Peppers

Cherries

Olives

Brine

Water

Equipment you will use

Bowl

Combine the vinegar, 1 cup water, the sugar, 2 rounded tablespoons salt and the bay leaves in a pot. Bring to a boil, stirring to dissolve the sugar and salt, then pour over the vegetables.

Ingredients you will need

Bay Leaves