Quick Winter Pickled Veggies

Quick Winter Pickled Veggies
Quick Winter Pickled Veggies might be a good recipe to expand your hor d'oeuvre recipe box. This recipe serves 35. Watching your figure? This gluten free and vegan recipe has 160 calories, 6g of protein, and 3g of fat per serving. Winter will be even more special with this recipe. If you have apple cider vinegar, cut vegetables, fennel seeds, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 2 hours and 5 minutes.

Instructions

1
Bring first 8 ingredients and 2 1/2 cups water to a boil in a large nonaluminum saucepan over medium-high heat, stirring until sugar is dissolved; boil 1 minute.
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SugarSugar
WaterWater
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Sauce PanSauce Pan
2
Let stand 30 minutes.
3
Meanwhile, cook vegetables, in batches, in boiling water to cover 1 to 2 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain.
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VegetableVegetable
WaterWater
4
Transfer vegetables to a large bowl or 2 1/2-qt. container.
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5
Pour vinegar mixture over vegetables.
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VegetableVegetable
VinegarVinegar
6
Let stand 1 hour. Cover and chill 1 day before serving. Store in an airtight container in refrigerator up to 1 week.
7
Perfect for Pickling: cauliflower florets, Swiss chard stalks, carrot sticks, sliced parsnips, halved Brussels sprouts, radishes, sliced fennel, green beans, bell pepper rings.
Ingredients you will need
Cauliflower FloretsCauliflower Florets
Brussels SproutsBrussels Sprouts
Carrot SticksCarrot Sticks
Banana Pepper RingsBanana Pepper Rings
Green BeansGreen Beans
Swiss ChardSwiss Chard
ParsnipParsnip
RadishRadish
FennelFennel

Equipment

DifficultyExpert
Ready In2 hrs, 5 m.
Servings35
Health Score1
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