Hot and Sweet Pickled Vegetables
A flavorful pickled vegetable appetizer recipe that's always a hit.
Prep Time30 minutes mins
refrigerator pickling time1 day d
Course: Appetizer
Cuisine: Asian
Servings: 15
Calories: 90kcal
- 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
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.
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.
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