Instant Pickled Vegetables
Serves: 5
Cecile Bahringer
1 January 1970
Based on User reviews:
48
Spice
48
Sweetness
60
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Balsamic Vinegar (white)1 cup
SugarDirections:
1
Blanch the cauliflower, carrots and celery in salted boiling water for 3 to 4 minutes
2
Drain, then transfer to a heatproof shallow bowl (do not shock in cold water as you normally would when blanching)
3
Toss with the olives and cherry peppers
4
The warm vegetables will soak up some of the brine
5
Combine the vinegar, 1 cup water, the sugar, 2 rounded tablespoons salt and the bay leaves in a pot
6
Bring to a boil, stirring to dissolve the sugar and salt, then pour over the vegetables
7
Let cool, tossing occasionally
8
Serve at room temperature
9
Refrigerate any leftovers