Tangy Pickled Vegetables
Ingredients
- 1 12 teaspoons whole mustard seeds ⓘ
- 1 teaspoon whole black peppercorn
- 12 teaspoon salt
- 3 bay leaves ⓘ
- 2 cinnamon sticks ⓘ
- 2 cups white wine vinegar ⓘ
- 12 cup sugar
- 2 cups cauliflower, cut into bite size pieces
- 8 ounces fresh green beans, trimmed ⓘ
- 2 cups red bell peppers, cut into bite size strips
- 3 garlic cloves, thinly sliced ⓘ
Instructions
- Place mustard seeds, peppercorns, salt, bay leaves and cinnamon in a small plastic bag; pound with a meat mallet or the bottom of a skillet to crush all the spices.
- Place vinegar, sugar and spices in a medium saucepan; simmer for 5 minutes.
- Transfer to a glass bowl and let cool.
- (the bowl must be glass or you will get a reaction).
- Bring a large pot of water to a boil.
- Add cauliflower and green beans and cook for 2 minutes; drain and cool.
- Place vegetables and garlic in the pickling mixture; cover and refrigerate for several hours.
- Before serving transfer to a large colander to drain liquid and shaking to remove excess spices mixture.
Nutrition & Diet Analysis (per serving)
204
kcal
10% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).