Pickled Vegetables Using Leftover Veggies

• Vegan
• Gluten free

• Produce

  • 3 Baby carrots cut into long strips
  • 5 Cauliflower florets
  • 3 sprigs Dill
  • 1/2 Fennel
  • 4 cloves Garlic, halves
  • 1/2 Green bell pepper cut into long strips
  • 3 Of ginger, thin rounds
  • 4 Pearl onions, halves

• Baking & Spices

  • 1 tbsp Mustard seeds, Yellow
  • 1 tbsp Peppercorns, whole
  • 1 tbsp Red pepper flakes
  • 1/4 cup Sea salt
  • 1 cup Sugar

• Oils & Vinegars

  • 1 cup Distilled white vinegar

• Liquids

  • 1 cup Water

Found on healingtomato.com

Description

Ingredients

• 1 cup of distilled white vinegar
• 1 cup of water
• 1/4 cup of sea salt
• 1 cup of sugar
• 1 Tbsp of yellow mustard seeds
• 1 Tbsp of whole peppercorns
• 1 Tbsp of red pepper flakes
• 3 sprigs of dill
• 5 cauliflower florets (cut into smaller pieces)
• 1/2 of a green bell pepper cut into long strips
• 3 baby carrots cut into long strips
• 4 pearl onions cut into halves
• 1/2 of a fennel bulb cut into long strips
• 4 cloves of garlic cut into halves
• 3 thin rounds of ginger

Directions

• In a non-reactive pan, add 1 cup of distilled white vinegar
• Add 1 cup of water
• Add 1/4 cup of sea salt
• Add 1 cup of sugar
• Bring it to a boil on medium heat and then turn off the heat. Make sure you stir it with a non-reactive spoon
• Add 1 Tbsp of yellow mustard seeds, 1 Tbsp of whole peppercorns, 1 Tbsp of red pepper flakes and 3 sprigs of dill. Set it aside to cool to room temperature
• While the liquid is on the stove, prepare the veggies. I used 5 cauliflower florets (cut into smaller pieces), 1/2 of a green bell pepper cut into long strips, 3 baby carrots cut into long strips, 4 pearl onions cut into halves, 1/2 of a fennel bulb cut into long strips, 4 cloves of garlic cut into halves and 3 thin rounds of ginger). Place them in a tall mason jar
• When the liquid has cooled, slowly pour it over the veggies in the mason jar. Top the jar with about 1/2 cup of vegetable oil.
• Seal it and shake it well. Set it aside for about 24 hours and then refrigerate it. It will last for about 6 months in the fridge.