Spicy Pickled Vegetables

(from castro15’s recipe box)

Categories: Snacks

Ingredients

  • 1/2 lb. whole fresh okra
  • 3 cups small cauliflower florets
  • 4 stalks celery, cut into 3-inch long matchsticks
  • 2 large carrots, peeled and cut into 3-inch long matchsticks
  • 1 large red bell pepper, seeded and cut into 1/2-inch thick strips
  • 2 garlic cloves, thinly sliced
  • 1/3 cup kosher salt
  • 1 tbsp chopped fresh parsley
  • 1 tsp black pepper
  • 1 tsp crushed red pepper
  • 1/2 tsp celery seeds
  • 1 1/2 cups white wine vinegar
  • 1 1/2 cups olive oil

Directions

  1. In a large bowl, toss together all veggies, garlic and salt. Add water to cover by 2 inches; cover and refrigerate overnight.

  2. Rinse veggie mixture, and drain well. In a large bowl, stir together veggies, parsley, all pepper and celery seeds. Divide mixture among 4 (1-pint) glass canning jars.

  3. In a small bowl, whisk together vinegar and oil; divide vinegar mixture among jars. Cover and refrigerate overnight before serving or for up to 2 weeks.

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