"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Pickeled Veggies Recipe

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This recipe for Pickeled Veggies, by , is from Irina's Cookbook for Julia, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Irina Mass

Category:
Category:

Ingredients:  
Ingredients:  
1 teaspoon coriander seeds
1 teaspoon mustard seeds
1/2 teaspoon cumin seeds
2 cups cider vinegar
5 medium garlic cloves, peeled and lightly smashed
Three 1/4-inch thick slices peeled fresh ginger
One half small yellow sweet onion, peeled and thinly sliced
1/2 cup granulated white sugar
2 tablespoons Kosher salt
1 teaspoon black peppercorns
1/2 teaspoon ground turmeric
1/4 teaspoon red pepper flakes
One small head cauliflower, cut into 1 1/2 to 2-inch florets
4 medium carrots, peeled and sliced into lengthwise 4-inch pieces
1 small red bell pepper, cored & seeded & cut into strips

Directions:
Directions:
1. Add the coriander, mustard and cumin seeds to a medium saucepan. Toast the seeds over medium heat, swirling the pan around until the seeds are fragrant and slightly browned, about 2 minutes. Add the vinegar, garlic, ginger, onion, sugar, salt, peppercorns, turmeric, red pepper flakes and 1 cup water to the toasted spices. Bring to a boil.
2. Pack the cauliflower, carrots and bell pepper in a 2-quart jar or bowl. Pour the hot liquid over the vegetables. Let cool to room temperature, and then cover and refrigerate for at least 2 days before tasting. The veggies will keep for up to two weeks in the refrigerator.

Personal Notes:
Personal Notes:
You can buy a pickling mix at the Middle Eastern store or Mexican Market. It will contain all the necessary species.
Also you can add a sliced cucumber, small tomatoes.

 

 

 

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