Pickled Vegetables Recipe

Name: Pickled Vegetables Recipe
Total time: 40 min
Ingredients: 1/2 lb carrot, peeled and cut into ovals on the diagonal (about 2 cups); 1/2 lb string bean; 1 small head cauliflower, broken into florets (about 2 cups); 1/2 raw jicama, peeled and cut into sticks; 2 cups purified water; 2 1/2 cups cider vinegar; 1/4 cup olive oil; 3 tablespoons brown sugar; 1 teaspoon salt; 1 tablespoon dried dill weed; 6 garlic cloves; 1/4 cup pickling spices (or 5 bay leaves, 1 tbsp. mustard seed, 1 tbsp. dill seed, and 1 1/2 tsp. red chile flakes)

www.food.com

A refrigerator pickle, it makes a great, nutritious snack and the liquid makes a good salad dressing. From Dr. Andrew Weil and Rosie Daley's "The

View full recipe on www.food.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.food.com.

Share this recipe:

Cooking tools:

Pot
Fine-mesh sieve
Slotted spoon
Ice water bowl
Mixing bowl
Non-reactive pan
Stove
Measuring cup
Measuring spoon
Mason jar
Airtight container
Chef's knife
Cutting board
Refrigerator
Peeler

Ingredients

1/2 lb carrot, peeled and cut into ovals on the diagonal (about 2 cups)
1/2 lb string bean
1 small head cauliflower, broken into florets (about 2 cups)
1/2 raw jicama, peeled and cut into sticks
2 cups purified water
2 1/2 cups cider vinegar
1/4 cup olive oil
3 tablespoons brown sugar
1 teaspoon salt
1 tablespoon dried dill weed
6 garlic cloves
1/4 cup pickling spices (or 5 bay leaves, 1 tbsp. mustard seed, 1 tbsp. dill seed, and 1 1/2 tsp. red chile flakes)