Super packable quick-pickled veg salad

By Mary Berg
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SERVES
6
 TO
8
TOTAL TIME

Ingredients

  • ½ head cauliflower, cut into very small florets
  • 1–2 yellow beets, peeled and very thinly sliced
  • 6–7 radishes, thinly sliced
  • ½ small red onion, very thinly sliced
  • 1 large carrot, thinly sliced using a vegetable peeler and cut into 3 or 4” pieces
  • 1 ½ cups snow peas
  • 1 red bell pepper, thinly sliced
  • 2 tablespoons whole peppercorns
  • 2 tablespoons coriander seeds
  • 1–2 sprigs fresh rosemary
  • 2 garlic cloves, thinly sliced
  • 1 cup white balsamic vinegar
  • 1 cup white wine vinegar
  • 2 cups water
  • ¼ cup kosher salt
  • ½ cup sugar
  • Extra virgin olive oil, for serving, optional

Directions

  1. Bring a pot of salted water to a boil and set up an ice bath. Quickly blanch the cauliflower florets for about 30 seconds and the sliced yellow beets for about 10 seconds. Remove the vegetables from the water and plunge them into the ice bath to cool. Drain the vegetables and divide them between two or three litre jars. Divide the radishes, onion, carrot, snow peas, and bell pepper amongst the jars as well as the peppercorns, coriander seeds, rosemary, and garlic and set aside.
  2. In a large saucepan, combine the white balsamic vinegar, white wine vinegar, water, salt, and sugar and bring it to a boil over medium-high heat. Allow the brine to boil away for about a minute or two to dissolve the salt and sugar then carefully divide amongst your jars.
  3. Place the filled jars to the side and allow them to cool slightly before screwing on the lids and cooling all the way to room temperature. Pop the jars in the fridge until you are ready to pack for your camping trip.
  4. You can pack the jars as is or drain out the brine and store them in your cooler. To serve, dig in as is or give the drained veg a toss with a bit of olive oil.

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