Pickled Vegetables

Name: Pickled Vegetables
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 8
Cuisine: Global
Ingredients: 454 grams bunches baby carrots , peeled and stems trimmed to 1/2 inch; 2 mediums beets (1/2 pound total), trimmed; 1 teaspoons caraway seeds, toasted; 1 small heads cauliflower, cut into 1- to 1 1/2-inch florets; 3 celery ribs, cut diagonally into 1-inch pieces; 2 teaspoons coriander seeds, toasted; 118 milliliters kosher salt; 355 milliliters rice vinegar (not seasoned; 12 fluid ounces); 2 teaspoons shichimi togarashi (Japanese seven-spice blend); 710 milliliters sugar; 1 liters water

Pickled Vegetables is a gluten free and vegan side dish. This recipe serves 8. One portion of this dish contains around 2g of protein, 0g of fat, and a total of 341 calories. From preparation to the plate, this recipe takes approximately 40 minutes. A mixture of baby carrots, beets, shichimi togarashi, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Peel beets, then cut into very thin slices (less than 1/8 inch) with slicer and transfer to a nonreactive heatproof bowl. In separate nonreactive heatproof bowls, combine carrots with caraway seeds, celery with coriander seeds, and cauliflower with shichimi togarashi.

Ingredients you will need

Shichimi Togarashi

Whole Coriander Seeds

Caraway Seeds

Cauliflower

Carrot

Celery

Beet

Equipment you will use

Bowl

Meanwhile, bring water, vinegar, sugar, and salt to a boil in a large nonreactive saucepan, stirring until sugar has dissolved.

Ingredients you will need

Vinegar

Sugar

Water

Salt

Equipment you will use

Sauce Pan

Remove from heat and pour 1 1/2 cups hot brine over beets, 2 cups over carrots, 2 cups over celery, and remaining liquid over cauliflower. Cool to room temperature, stirring and pressing vegetables down occasionally (or keep them submerged with a small plate).

Ingredients you will need

Cauliflower

Vegetable