Quick Pickled Vegetables With Extra-Virgin Olive Oil Recipe

Name: Quick Pickled Vegetables With Extra-Virgin Olive Oil Recipe
Ingredients: 2 cups distilled white vinegar; 2 cups water; 2 tablespoons sugar; 1 teaspoon sea salt; 1 bay leaf; ½ head cauliflower, broken into small florets; 2 celery ribs sliced ½-inch pieces; 2 carrots, peeled and cut into ¼-inch thick slices; 4 pimento de cheiro (fragrant pepper), left whole; 1 5-inch long red hot chile, thinly sliced in rings (seeded if desired); 1 tablespoon extra-virgin olive oil (optional)

cleanplates.com

Fermented veggies add color and crunch to summer meals. You can prepare pickled vegetables up to a week ahead. If desired, drain and toss with high-quality extra virgin oil before serving.

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Ingredients

2 cups distilled white vinegar
2 cups water
2 tablespoons sugar
1 teaspoon sea salt
1 bay leaf
½ head cauliflower, broken into small florets
2 celery ribs sliced ½-inch pieces
2 carrots, peeled and cut into ¼-inch thick slices
4 pimento de cheiro (fragrant pepper), left whole
1 5-inch long red hot chile, thinly sliced in rings (seeded if desired)
1 tablespoon extra-virgin olive oil (optional)

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Quick Pickled Vegetables With Extra-Virgin Olive Oil Recipe

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