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prep time
15 Min
cook time
20 Min
method
---
yield
6 serving(s)
Ingredients
- 2 1/2 cups apple cider vinegar
- 2 1/2 cups water
- 1/4 cup sugar
- 2 teaspoons canning salt
- 1 teaspoon black peppercorns
- 1 - bay leaf
- 2 cups 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 1In 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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