Pickled Vegetable Medley
1 1/2 cups
2 carrots, peeled and cut 1 1/2" sticks
2 medium zucchini, sliced 1/4" thick
1 large red bell pepper, cut 1" dice
2 cups cider vinegar
1 cup sugar
1 teaspoon whole cloves
1 teaspoon whole allspice berries (or 1/8 tsp ground allspice)
1 cinnamon stick, broken in half
1 slice fresh ginger
1 teaspoon whole black peppercorns
In a large pot of boiling water, blanch cauliflower and carrots for 1 minute.
Drain in colander and rinse under cold water until cooled. Transfer to a large
Add the raw zucchini and red pepper. (can
substitute cucumber, fennel, or other bell pepper) In a medium sized saucepan,
combine vinegar, sugar and 1/2 cup of water
Tie cloves, allspice and peppercorns in a cheesecloth bag;
add to the pan along with cinnamon stick and ginger.
Bring to a boil, stirring to dissolve the sugar, and simmer for 2 minutes. Let
cool for 5 minutes, then pour pickling liquid over the vegetables.
If veggies are not quite covered, add more water. Stir well to blend. Let
veggies cool to room temperature, then cover and refrigerate between 4-24 hours.
To serve, remove spice bag and use slotted spoon to transfer the veggies to
serving bowl. Spoon some of liquid over veggies and serve.