Pickled Vegetables
Pickled Vegetables
Ingredients
1 small cabbage
1 lrg. red bell pepper
1 lrg. yellow bell pepper
1/2 medium cauliflower
1 small broccoli
1 lrg. carrot
1 medium yellow onion
5 cup water
1 cup olive oil
1 1/4 cup white vinegar
1 cup white sugar
3 tbsp. salt
5 bay Leaves
20 peppercorns
Directions
Dice all the vegetables into same-sized pieces. (1 inch in size) Mix vegetables together in a large dish.
In a small saucepan, combine together water, oil, vinegar, sugar, salt, bay leaves, and peppercorns.
Bring the sauce to a boil and pour the sauce over the prepared vegetables.
Let the vegetables marinade for at least 24 hours.
After 24 hours, you can place them in mason jars or other airtight containers.
Will last for up to two weeks.
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