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Hot n' Sweet pickled Vegetables by CravingSomethingHealthy.com
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5 from 2 votes

Hot and Sweet Pickled Vegetables

A flavorful pickled vegetable appetizer recipe that's always a hit.
Prep Time30 minutes
refrigerator pickling time1 day
Course: Appetizer
Cuisine: Asian
Servings: 15
Calories: 90kcal

Ingredients

  • 1 lb carrots peeled and cut into 3-4-inch strips (quartered or about ½ inch thick)
  • 1 small head cauliflower cut into 1- 1 ½-inch florets
  • 8 radishes sliced into ¼ inch thick rounds
  • 1 large fennel bulb (trimmed of stalks), cut into ½-inch wide strips
  • 3 ½ cups white vinegar
  • 1 cup sugar or preferred noncaloric sweetener
  • 1 ¾ cups water
  • 3 large garlic cloves smashed
  • 1 Tbs Kosher salt do not use iodized
  • 1 teaspoon red pepper flakes
  • ½ teaspoon fennel seeds

Instructions

  • Bring a large pot of unsalted water to a boil, and add vegetables. Immediately remove pot from heat, and let stand for 2 minutes, uncovered.
  • Drain vegetables in a colander, and spread out on a clean kitchen towel to cool.
  • Bring remaining ingredients to a boil, stirring until sugar is dissolved. Remove pickling liquid from heat, and let cool to room temperature.
  • Discard garlic, pour liquid into a large glass bowl or container with a lid, and add cooled vegetables to the pickling liquid.
  • Make sure vegetables are well submerged. Chill, covered, at least 24 hours for flavor to develop.

Notes

Adapted from Gourmet magazine
If you have time, make this a few days in advance. The vegetables will become more flavorful as they absorb the pickling liquid.

Nutrition

Calories: 90kcal | Carbohydrates: 20g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 511mg | Potassium: 284mg | Fiber: 2g | Sugar: 16g | Vitamin A: 5112IU | Vitamin C: 22mg | Calcium: 33mg | Iron: 1mg