Quick Garden Pickles
9
- Prep Time10 mins
- Total Time15 mins
- Makes2 1/2 cups
(Photo: Erik Putz; Food styling by Lindsay Guscott; Prop styling by Catherine Doherty)
Ingredients
1 1/2 cups cauliflower florets, cut in bite-sized pieces
1 carrot, cut in 1/4-in. rounds
1 celery stalk, cut in 1-in. pieces
1/4 cup tear drop peppers, (optional), about 35 g
1 cup white wine vinegar
1/2 cup water
2 tbsp granulated sugar
4 tsp pickling spice
2 tsp salt
2 fresh bay leaves
Instructions
Combine cauliflower, carrot, celery and peppers in a glass bowl or jar.
Combine vinegar, water, sugar, pickling spice, salt and bay leaves in a medium saucepan set over medium-high. Bring to a boil, 2 to 3 min. Pour over vegetables. Let cool slightly. Cover and refrigerate for at least 24 hrs before serving.
Tip
Teardrop peppers add a fun pop of colour to our Garden Pickles, but be warned: They may turn the pickling liquid pink.