Filter
Top Products
38
SOUPS/SALADS/SIDES
PICKLED VEGETABLES
These veggies are great to keep on hand when you want to add a kick to your lunch.
Makes 2 quarts
Active Time: 25 minutes
Inactive Time: 12 hours
1. In a small saucepan, combine water, vinegar, sugar
and salt. Bring to a boil.
2. While the pickling mixture comes to a boil, insert the
slicing disc at setting 6 into the work bowl of the food
processor. Slice fennel, cucumber, carrots and
peppers on High.
3. Divide the sliced vegetables, cauliflower florets,
celery sticks and pickling spice equally between two
quart-sized containers.
4. When pickling mixture comes to a boil, remove from
heat and carefully pour over vegetables to cover.
Cover and let cool at room temperature.
5. Place in refrigerator for at least 12 hours. The
vegetables can last in the refrigerator for up to 1
month.
Nutritional information per serving (¼ cup):
Calories 8 (8% from fat) • carb. 2g • pro. 0g • fat 0g
• sat. fat 0g • chol. 0mg • sod. 81mg • calc. 8mg • fiber 1g
3 CUPS WATER
1 CUP WHITE DISTILLED VINEGAR
2 TABLESPOONS GRANULATED SUGAR
2 TEASPOONS KOSHER SALT
4 OUNCES (½ BULB) FENNEL,
CORE REMOVED
4 OUNCES (¼ MEDIUM TO LARGE)
CUCUMBER, ENGLISH OR PERSIAN
(MINIMAL SEEDS), UNPEELED
4 OUNCES (2 MEDIUM) CARROTS,
PEELED
4 OUNCES (½ MEDIUM) RED BELL
PEPPER, TRIMMED AND CORED
4 OUNCES (½ MEDIUM) YELLOW
BELL PEPPER, TRIMMED AND
CORED
4 OUNCES (¼ SMALL HEAD)
CAULIFLOWER, BROKEN INTO
SMALL FLORETS
4 OUNCES (2 STALKS) CELERY,
CUT INTO 3" MATCHSTICKS
1 TABLESPOON PICKLING SPICE