Pickled Vegetables

Pickled Vegetables

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Linda P

By
@momtooo

Easy - No canning.

Rating:

★★★★★ 1 vote

Comments:
Serves:
6
Prep:
15 Min
Cook:
20 Min

Ingredients

  • 2 1/2 c
    apple cider vinegar
  • 2 1/2 c
    water
  • 1/4 c
    sugar
  • 2 tsp
    canning salt
  • 1 tsp
    black peppercorns
  • 1
    bay leaf
  • 2 c
    baby carrots
  • 1
    head cauliflower, broken into bite-size florets
  • 2
    red bell peppers, cut into strips
  • 2
    jalapenos, cut lengthwise into quarters and seeded (or leave seeds for spicier pickles)

How to Make Pickled Vegetables

Step-by-Step

  1. In a stockpot over medium-high heat, bring vinegar, water, sugar, salt, peppercorns, and bay leaf to a boil, stirring until sugar dissolves. Add vegetables and reduce heat to a simmer. Cook until vegetables are tender, about 10 to 20 minutes. Remove from heat and let cool completely. Transfer to an airtight container with liquid and refrigerate until serving. Better to wait 3 days before serving (keeps about 2 weeks). Drain before serving. Cool in refrigerator.

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