Quick Winter Pickles
- Vegetable recipes
- Vegan
- Gluten free
- Lactose free
Ingredients
- 1 small head cauliflower, cut in bite-size florets
- 4 carrots, cut in bite-size chunks
- 4 tsp (20 mL) salt
- 24 pearl onions (or 12 cipollini onions)
- 1 small sweet red pepper
- 2 cups (500 mL) white wine vinegar
- 1/3 cup (75 mL) granulated sugar
- 2 tsp (10 mL) dried oregano
- 1 tsp (5 mL) peppercorns
- 2 dried hot peppers, broken in half
- 2 clove garlic, minced
Preparation
Place cauliflower and carrots in bowl; toss with 1 tbsp (15 mL) of the salt. Let sit for 2 hours, tossing occasionally. Drain in colander; rinse quickly with cold water. Let drain.
Meanwhile, in saucepan of boiling water, blanch onions for 2 minutes. Drain and peel. Quarter pepper lengthwise; core and halve each piece crosswise and slice thickly.
Mix together vinegar, sugar, remaining salt and 1-1/2 cup (375 mL) water until dissolved; add oregano, peppercorns, hot peppers and garlic. Place vegetables in 8-cup (2 L) jar or divide among two 4-cup (1 L) jars, pressing down to pack. Pour in enough vinegar mixture to cover vegetables. Seal jar; refrigerate and marinate for 1 day before eating. Refrigerate for up to 10 days.
Makes 7 cups (1.75 L).
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