Spicy Pickled Vegetables

• Vegan
• Gluten free

• Produce

  • 2 cups Cabbage
  • 1 Carrot, medium
  • 2 cups Cauliflower
  • 1 Jalapeno pepper
  • 1 Red bell pepper
  • 1/2 Red onion

• Baking & Spices

  • 3 1/2 tbsp Granulated sugar
  • 1 tsp Kosher salt
  • 1 tsp Red pepper flakes
  • 1 tsp Salt

• Oils & Vinegars

  • 2 cups Nakano citrus seasoned rice vinegar

Found on pickledplum.com

Description

Ingredients

• 1 red bell pepper, cored, seeded and sliced into 1½ - inch chunks
• 2 cups cauliflower, sliced into bite size chunks
• 1 medium carrot, peeled and sliced into 1½ - inch chunks
• 2 cups cabbage, chopped bite size
• 1 jalapeño pepper, seeds discarded
• ½ red onion, sliced into think half moons
• 1 teaspoon salt
• Pickling juice:
• 2 cups Nakano Citrus Seasoned Rice Vinegar
• 1 teaspoon red pepper flakes
• 3½ tablespoons granulated sugar
• 1 teaspoon kosher salt

Directions

• Put all the ingredients for the pickling juice in a pan and cook on low until sugar has dissolved. Transfer to a bowl and let cool to room temperature.
• Put vegetables in a pickling jar (you may need two small ones) and pour pickling juice over. Push the vegetables down to submerge them in pickling juice. Seal and refrigerate for a 2-3 hours. The vegetables will still be crunchy and not too tangy. If you prefer a stronger taste, leave them for an extra 1-2 days.