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
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.
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.
Transfer vegetables to a large bowl or 2 1/2-qt. container.
Pour vinegar mixture over vegetables.
Let stand 1 hour. Cover and chill 1 day before serving. Store in an airtight container in refrigerator up to 1 week.
Perfect for Pickling: cauliflower florets, Swiss chard stalks, carrot sticks, sliced parsnips, halved Brussels sprouts, radishes, sliced fennel, green beans, bell pepper rings.