Spicy Pickled Vegetables
Serve in a fresh kale wrap as an appetizer or as a side for a great outdoor picnic.
1 Head Cauliflower
2 lbs. Green Beans
3 lbs. Carrots
3 Jalapeno Peppers, sliced thin
1 medium Onion, sliced thin
1 cup Apple Cider Vinegar
2 cups White Wine Vinegar
1 cup Sugar
¾ cup Kosher Salt
3 cups Water
2 tablespoons each: Coriander, Celery and Mustard seeds
2 tablespoons each: dried Marjoram and Black Peppercorns
3 sprigs each: Fresh Thyme and Dill
- Cut the cauliflower into small florets, the carrots into equally large pieces and leave the green beans whole or cut in half. Mix all the vegetables up (plus onions, jalapenos and thyme/dill) and put into clean, sanitized mason jars, ¾’s high in jars.
- Put all the brine ingredients into a pot and bring to a boil and remove from heat. Pour the brine over the vegetables and at the end divide the residual spices at the bottom of the pot into the jars.
- Let the mixture fully cool and seal and put into your fridge for up to 1 month!