Quick Pickled Vegetables With Extra-Virgin Olive Oil Recipe | Clean Plates
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.
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 cleanplates.com.
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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