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Pickled Vegetables




Source of Recipe


Ezboard


List of Ingredients




3/4 cup small cauliflower florets
3/4 cup small broccoli florets
1/2 cup sliced, peeled carrots
1/4 cup chopped green beans
1/4 cup chopped red bell pepper
1/4 cup chopped yellow bell pepper
1 1/2 medium stalks celery, sliced
1/3 cup sliced fennel
1 1/2 cups white vinegar
1 cup water
3/4 cup sugar
3 bay leaves
1 teaspoon black mustard seeds
1 teaspoon white mustard seeds
1 tablespoon chopped red chiles


Recipe



Bring a large saucepan of salted water to a boil. Blanch all vegetables seperately, using a slotted spoon to remove to a bowl of very cold water. Drain the vegetables and pat dry. Spoon vegetables into a sterilized jar.

Combine vinegar, water, sugar, bay leaves and mustard seeds in a pan. Set over heat and stir to disolve sugar. Bring to a boil, reduce heat, add chilis and simmer for 5 minutes. Pour vinegar mixture into jar to cover vegetables completely. Cool and seal.

Makes 3 cups.