Winter Pickled Veggies
Recipe from Southern Living
Yield: Makes about 8 cups
Time: Hands-on Time: 35 min.; Total Time: 2 hr., 5 min. plus 1 day for chilling.
Ingredients:
- 2 cups apple cider vinegar
- 2/3 cup sugar
- 1/4 cup kosher salt
- 3 garlic cloves
- 1 teaspoon mustard seeds
- 1 teaspoon fennel seeds
- 1 teaspoon black peppercorns
- 1/2 teaspoon dried crushed red pepper
- 8
cups assorted cut vegetables
- Perfect for Pickling:
- cauliflower florets,
- Swiss chard stalks,
- carrot sticks,
- sliced parsnips,
- halved Brussels sprouts,
- radishes,
- sliced fennel,
- green beans,
- bell pepper rings
Directions:
- Bring first 8 ingredients and 2 1/2 cups water to a boil in a large non aluminum saucepan over medium-high heat, stirring until sugar is dissolved; boil 1 minute. Let stand 30 minutes.
- Cook vegetables, in batches, in boiling water to cover 1 to 2 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain.
- Transfer vegetables to a large bowl or 2 1/2-qt. container. Pour vinegar mixture over vegetables. Let stand 1 hour. Cover and chill 1 day before serving. Store in an airtight container in refrigerator up to 1 week.
- Serve alongside Deviled Ham Terrine.