Spicy Quick-Pickled Veggies
Ingredients
The vegetables
-
½
medium
cauliflower, florets cut into small, bite-sized pieces
-
2
medium
carrots, cut on a sharp diagonal into ⅛” thin rounds
-
1
small
white or yellow onion, sliced into very thin rounds
-
2
medium
jalapeños, sliced into thin rounds
-
6
cloves
garlic, quartered
The pickling liquid
-
1
cup
plain white vinegar or apple cider vinegar
-
1
cup
water
-
1
tablespoon
salt
-
1 ½
tablespoons
honey or maple syrup
-
1
leaf
bay leaf
-
1
teaspoon
oregano (preferably Mexican oregano)
-
to taste
freshly ground black pepper
Instructions
- Pack the cauliflower, carrots, onion, jalapeños, and garlic into a quart-sized wide-mouth mason jar.
- In a medium saucepan, combine the vinegar, water, salt, honey, bay leaf, oregano, and black pepper.
- Bring the mixture to a simmer over high heat, then carefully pour the hot liquid into the jar to completely submerge the vegetables.
- Let the pickles cool to room temperature for about 1 ½ hours before gently tapping the jar to remove air bubbles.
- If not consuming immediately, securely fasten the lid and refrigerate for up to a month.
Nutrition Facts (estimated)
Servings
4
Calories
50
Total fat
0g
Total carbohydrates
12g
Total protein
1g
Sodium
500mg
Cholesterol
0mg
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