Ingredients

 
  • 2 1∕2 CUPS APPLE CIDER VINEGAR
  • 2 1∕2 CUPS WATER
  • 1∕4 CUP SUGAR
  • 2 TEASPOONS KOSHER 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 JALAPEÑOS, CUT LENGTHWISE INTO QUARTERS AND SEEDED (OR LEAVE SEEDS FOR SPICIER PICKLES)
  • 2 1∕2 CUPS APPLE CIDER VINEGAR
  • 2 1∕2 CUPS WATER
  • 1∕4 CUP SUGAR
  • 2 TEASPOONS KOSHER 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 JALAPEÑOS, CUT LENGTHWISE INTO QUARTERS AND SEEDED (OR LEAVE SEEDS FOR SPICIER PICKLES)
 

Time:

PREP TIME: 15 MINUTES INACTIVE PREP TIME: 2 HOURS TO COOL COOK TIME: 12 TO 15 MINUTES

 

Serves: 6

Pickled Vegetables

pickled_vegetables-large

In a nonreactive stockpot over medium-high heat, bring the vinegar, water, sugar, salt, peppercorns, and bay leaf to a boil, stirring until the sugar dissolves. Add the vegetables and reduce heat to a simmer. Cook until the vegetables are tender, 10 to 12 minutes. Remove from the heat and let cool completely. Transfer to an airtight container and refrigerate until serving. Drain before serving. (Keeps about 2 weeks.)