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Quick Pickled Vegetables

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Use whatever firm veggies you like, just adjust the blanching times based on each vegetable

Ingredients

Instructions

  1. Put all the dressing ingredients including the pickling spices in a stainless-steel pan set over medium heat, bring it to a boil, and cook for 2 minutes.
  2. Fill a large pot or bowl with ice water and set in the sink
  3. Blanch the vegetables one at a time, removing each with a slotted spoon and immediately submerging them in the ice water then removing and draining on a dish towel
  4. Carrots: 2 minutes
  5. Green Beans: 3 minutes
  6. Cauliflower: 1 minute
  7. Corn: 2 minutes
  8. Asparagus: 2 minutes
  9. Pour the cooked dressing over the vegetables and allow it to cool at room temperature. Once cooled, put the vegetables into a 1-gallon glass jar or lidded glass container and fill it with as much dressing as the jar will hold. Cover and refrigerate for 2 days before eating.

Recipe by Healthy Mama Cooks at http://www.healthymamacooks.com/quick-pickled-vegetables/