Side Dish

Pickled Garden Vegetables is for Side Dish.

Pickled Garden Vegetables takes 20 minutes to prepare.

Pickled Garden Vegetables takes 20 minutes to cook.

Pickled Garden Vegetables makes 8 servings.

The ingredients for Pickled Garden Vegetables are:

Pickling Mix:
16 ounces white wine vinegar
1 cup water
1 tablespoon kosher salt
1 tablespoon sugar
1 teaspoon mustard seeds
2 teaspoons fresh thyme, washed and chopped
1 teaspoon black peppercorns
1 teaspoon cumin seeds
1/2 teaspoon red pepper flakes
2 bay leaves

Vegetables:
2 large carrots sliced on the diagonal
1/2 head cauliflower, broken into bite size florets
12 pearl onions, peeled, sliced in half
4 banana peppers, sliced in half, seeds removed
4 garlic cloves, skin removed
1 cup grape tomatoes

Here is how you make Pickled Garden Vegetables:

Place all the pickling mix ingredients in a non-reactive saucepan, bring to a boil and reduce to simmer. Cook for 5 minutes.Add all the vegetables except the tomatoes to the saucepan. Simmer for 3-4 minutes.Remove the pickled vegetables from heat and allow to cool to room temperature. Add the tomatoes. Pack into glass jars and seal with lids and rings. Refrigerate for 24 hours before serving.These will keep for two weeks in the refrigerator. NOTE: This is NOT a long-term storage recipe. Serving Size:?Makes 4 cups, 1/4 cup per serving

The nutritional information for Pickled Garden Vegetables is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 50.2

• Total Fat: 0.4 g
• Cholesterol: 0.0 mg
• Sodium: 898.1 mg
• Total Carbs: 12.6 g
• Dietary Fiber: 2.5 g
• Protein: 1.6 g

The dietary needs meet for Pickled Garden Vegetables is Vegetarian