Crisp cauliflower, celery, and other vegetables create a spicy and vibrant take on the Italian pickled vegetables that can be used to elevate any sandwich or dish!
Ingredients
- 1/4 pound pearl onions, peeled
- 1/2 pound carrots, cut with crinkle cutter, peeled
- 3 each celery ribs, diced
- 1 each red bell pepper, diced
- 1/2 cup green olives, drained, sliced
- 1/2 head cauliflower cut into small florets
- 1 quart white vinegar
- 1 quart water
- 1 cup sugar
- 1/3 cup salt
- 1/2 cup Fiery Habanero & Roasted Garlic
Nutrition Information
(per serving)
Crisp cauliflower, celery, and other vegetables create a spicy and vibrant take on the Italian pickled vegetables that can be used to elevate any sandwich or dish!
Instructions
Procedure
- In a medium pot, bring water and vinegar to boil. Add sugar, salt, and Fiery Habanero & Roasted Garlic Seasoning; mix well. In a bowl, combine all vegetables and mix well.
- Divide vegetables into quart containers and fill with hot pickling liquid. Cover tightly with lid and allow pickles to sit overnight before serving.
