Hot and Sweet Pickled Vegetables
A flavorful pickled vegetable appetizer recipe that's always a hit.
Print
Pin
Servings: 15
Calories: 90kcal
Ingredients
- 1 lb carrots peeled and cut into 3-4-inch strips (quartered or about 1/2 inch thick)
- 1 small head cauliflower cut into 1- 1 1/2-inch florets
- 8 radishes sliced into 1/4 inch thick rounds
- 1 large fennel bulb (trimmed of stalks), cut into 1/2-inch wide strips
- 3 1/2 cups white vinegar
- 1 cup sugar or preferred noncaloric sweetener
- 1 3/4 cups water
- 3 large garlic cloves smashed
- 1 Tbs Kosher salt do not use iodized
- 1 tsp red pepper flakes
- 1/2 tsp 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
If you print this recipe, you can scan the QR code below to see updates and tips or leave a comment.
