Pickled Vegetables
Serving Size / Yield
2
Ingredients
- 1 C. white wine vinegar
- 2 C. water
- 2 Tbs. sugar
- 2 tsp. salt
- 1 bay leaf
- 3 med. carrots, quartered lengthwise and cut into 1 1/2-inch lengths
- 2 celery ribs, halved lengthwise and cut into 1 1/2-inch lengths
- 1 red bell pepper, cut into 1-inch squares
- 1 C. sm. cauliflower florets
- 6 sm. pearl onions, peeled
- 2 garlic cloves
Directions
In a large saucepan, bring the vinegar and water to a boil. Add the sugar, salt and bay leaf. Cook, until the sugar and salt are dissolved, 1 minute. Add the vegetables and bring liquid back to a boil. Cook until vegetables are tender, but still crisp, 5 minutes. Drain the vegetables, but reserve the liquid. Divide the vegetables between two pint jars. Add the vinegar mixture. Let cool, then cover and refrigerate for 24 hours before using.
