Quick pickled vegetables

By Rodney Bowers
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Pickled vegetables that will come in handy later!

SERVES
4
TOTAL TIME

Ingredients

For the brine:

  • 1 cup white vinegar
  • 1/4 cup cane sugar
  • 2 tablespoons salt
  • 1/2 tablespoon coriander seed
  • 1/2 teaspoon mustard seed
  • 1/4 teaspoon black peppercorns
  • 1 bay leaf
  • 1 star anise
  • 1 stick cinnamon
  • 1/2 tablespoons fennel seed
  • 2 cardamom pods

For the vegetables:

  • 1 English cucumber
  • 1 cup cauliflower florets
  • 1 red pepper
  • 1 carrot
  • 4 radishes
  • 1 tablespoons salt

Directions

  1. Cut and salt the vegetables.
  2. Place all ingredients for brine (not the vegetables) in pot and bring to a boil then turn off.
  3. Let cool for five minutes and pour over the salted vegetables.
  4. Let stand for five minutes or up to five days

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