PICKLED VEGETABLES

Pickled Vegetables image

Provided by zeldaz51

Time 40m

Yield 20 serving(s)

Number Of Ingredients 12

Previous Next

1/2 lb carrot, peeled and cut into ovals on the diagonal (about 2 cups)
1/2 lb string bean
1 small head cauliflower, broken into florets (about 2 cups)
1/2 raw jicama, peeled and cut into sticks
2 cups purified water
2 1/2 cups cider vinegar
1/4 cup olive oil
3 tablespoons brown sugar
1 teaspoon salt
1 tablespoon dried dill weed
6 garlic cloves
1/4 cup pickling spices (or 5 bay leaves, 1 tbsp. mustard seed, 1 tbsp. dill seed, and 1 1/2 tsp. red chile flakes)

Steps:

Fill a large pot with5 cups of water and bring to a boil. Drop in the carrots and parboil 2 minutes, then quickly scoop them with a strainer r large slotted spoon and transfer to a pot filled with ice water to shock them.
Drop the beans into the boiling water, cook 3 minutes, then remove and shock them. Parboil the cauliflower 1 minute, then shock it. Let all the vegetables sit in the cold water long enough to cool down, then drain the cold water, place the veggies in a large bowl with the jicama.
Put all dressing ingredients in a non-reactive pan set over medium heat, bring it to a boil and cook for 2 minutes. Pour the hot dressing over the vegetables and allow them to cool to room temperature.
Place the cooled vegetables into a 1-gallon jar or heavy lidded (food-safe) plastic container and cover them with as much dressing as the jar will hold.Cover and refrigerate at least 2 days before eating.

Nutrition Facts : Calories 57.5, Fat 2.8, SaturatedFat 0.4, Sodium 132.7, Carbohydrate 6.7, Fiber 1.7, Sugar 3.6, Protein 0.8