Pickled Vegetables
HB-12023 · Hand-built original · American
Cabbage, carrots, cucumbers, cauliflower and bell peppers with garlic, covered in a warm spiced vinegar brine and left to pickle.
AmericanAppetizer15 minServes 8286 kcalVegetarianVeganGluten-freeDairy-freeEgg-freeDiabetic
Main ingredient: cauliflower
Pairs well with: coleslaw, cornbread, potato salad, baked beans
Servings:8quantities adjust to match
Ingredients
- 1 Head Green Cabbage
- 3 Carrots (peeled)
- 4 Persian Cucumbers
- 1 Head Cauliflower
- 2 Bell Peppers
- 6 Cloves Garlic
- 6 Cups Filtered Water
- 2 Cups White Vinegar
- ½ Cup Sugar
- ½ Cup Kosher Salt
- 3 Tablespoons Peppercorns
- 6 Bay Leaves
- 2 Tablespoons Oregano
Method
- Cut the cabbage, carrots, cucumbers, cauliflower and bell peppers into large pieces, put them in a big mixing bowl, and add the whole garlic cloves.
- Bring the filtered water, white vinegar, sugar, kosher salt, peppercorns, bay leaves and oregano to a boil in a large pot over medium-high heat, stirring so the sugar and salt dissolve.
- Take the brine off the heat and let it cool until warm rather than boiling, so it softens the vegetables without cooking them.
- Pour the brine over the vegetables until they are fully submerged, then pack everything tightly into storage jars and top up with the remaining brine.
- Eat the vegetables right away for a light crunch, or refrigerate them for a few days as the flavour deepens.
Prep: 15 min · Total: 15 min
Nutrition (per serving, where published)
286 kcalCalories
38.7 gProtein
22.8 gCarbs
3.1 gFat
0.9 gSaturates
2.6 gFibre
1.3 gSugars
5878 mgSodium
84 mgCholesterol
911 mgPotassium
114 mgCalcium
4.5 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data