Salads
Quick-Pickled Veggies
about 2 quarts
Quick-Pickled Veggies
about 2 quarts
Use these to top salads, sandwiches, or just to munch on as a snack. Since they are not canned pickles that are shelf stable, be aware that these must be stored in the refrigerator
Nutritional information per serving (based on ¼ cup):Calories 8 (8% from fat)
carb. 2g
pro. 0g
fat 0g
sat. fat 0g
chol. 0mg
sod. 81mg
calc. 8mg
fiber 1g
carb. 2g
pro. 0g
fat 0g
sat. fat 0g
chol. 0mg
sod. 81mg
calc. 8mg
fiber 1g
Ingrédients
- 8ounces (½ medium) seedless cucumber,
- English or Persian, unpeeled
- 4ounces (½ bulb) fennel, core removed
- 4ounces (½ medium) red bell pepper,
- trimmed and cored
- 4ounces (½ medium) yellow bell
- pepper, trimmed and cored
- 2ounces radishes, trimmed
- 2ounces (1 stalk) celery, cut into
- 2-inch pieces
- 4ounces (¼ small head) cauliflower,
- broken into small florets
- 3cups water
- 1cup distilled white vinegar
- 2garlic cloves, peeled
- 2tablespoons granulated sugar
- 2teaspoons kosher salt
- ½teaspoon peppercorns
- ½teaspoon dill seed
Preparation
- 1. Insert the medium slicing disc into the work bowl of the Cuisinart® 7 or 9 Cup Food Processor. Slice the cucumber, fennel, peppers, and radishes. Slice the celery, stacking the pieces horizontally in the feed tube. Toss the sliced vegetables and cauliflower in a stainless mixing bowl until evenly combined.
- 2. Prepare brine: In a small saucepan, combine the water, vinegar, garlic, sugar, salt, peppercorns, and dill seed. Bring to a boil.
- 3. Divide the vegetables between two 1-quart containers with airtight lids. Once brine has come to a boil, pour it evenly over the vegetables to cover. Put the lids on the containers, and then refrigerate for 24 to 48 hours before serving.
