Quick Winter Pickled Veggies

By LaLaCooks

Hands-on Time: 35 min.; Total Time: 2 hr., 5 min. plus 1 day for chilling. Serve alongside Deviled Ham Terrine, or add to your favorite martini or Bloody Mary. Make extra as a takeaway for your guests. Pickles may seem summery, but you can enjoy them using seasonal fall and winter produce.

This recipe goes with Deviled Ham Terrine

Ingredients

• 2  cups  apple cider vinegar
• 2/3  cup  sugar
• 1/4  cup  kosher salt
• 3  garlic cloves
• 1  teaspoon  mustard seeds
• 1  teaspoon  fennel seeds
• 1  teaspoon  black peppercorns
• 1/2  teaspoon  dried crushed red pepper
• 8  cups  assorted cut vegetables

Details

Servings 8
Adapted from find.myrecipes.com

Preparation

Step 1

1. Bring first 8 ingredients and 2 1/2 cups water to a boil in a large nonaluminum saucepan over medium-high heat, stirring until sugar is dissolved; boil 1 minute. Let stand 30 minutes.

2. Meanwhile, cook vegetables, in batches, in boiling water to cover 1 to 2 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain.

3. Transfer vegetables to a large bowl or 2 1/2-qt. container. Pour vinegar mixture over vegetables. Let stand 1 hour. Cover and chill 1 day before serving. Store in an airtight container in refrigerator up to 1 week.

Perfect for Pickling: cauliflower florets, Swiss chard stalks, carrot sticks, sliced parsnips, halved Brussels sprouts, radishes, sliced fennel, green beans, bell pepper rings.