Pickled Vegetables

Name: Pickled Vegetables
Prep time: 45 min
Cook time: 45 min
Total time: 45 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 might be just the side dish you are searching for. This recipe serves 8. One serving contains 341 calories, 2g of protein, and 0g of fat. This recipe covers 10% of your daily requirements of vitamins and minerals. Head to the store and pick up kosher salt, beets, rice vinegar, and From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free and vegan diet.

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