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As a kid, my late aunt would make huge jars of pickled cucumbers and vegetables. I would sit at her kitchen table and devour these tart and crunchy flavor bombs.

And after I had inhaled most of her supply she would just throw in some fresh raw veggies into the liquid and let them pickle.

You can pretty much pickle anything you have on hand and store them in airtight mason jars. I love multicolored peppers, carrots, cukes and cauliflower. But once you make your own, you’ll never buy storebought pickles again.

xxx Chef MM

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Pickled Veggies

  • Author: Melissa Mayo

Ingredients

Scale

FOR THE VEGGIES

  • 1 head of cauliflower cut into florets
  • 1 bag of mini peppers – halved
  • 1 green pepper – cut into strips
  • 2 red onions – cut into wedges

FOR THE PICKLING LIQUID

  • 1 cup of water
  • 4 cups of white vinegar
  • 3 TBS pickling spice
  • 1 TBS fennel seeds
  • 1 TBS peppercorns
  • 6 bay leaves
  • 3 cloves of garlic
  • 2 TBS salt
  • 2 TBS sugar

Instructions

Bring all the ingredients for the liquid to a boil and mix so sugar dissolves. Remove from heat and set aside.

Cut the veggies and place them in a very large or smaller airtight mason jars.

Once the liquid is cool, pour over the veggies and seal the jar leaving a little space at the top.

Refrigerate and allow a few days for veggies to pickle. You can top up the jars by adding new veggies to the pickling liquid.

SERVES 8

 

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I'm Melissa, your host & tour guide.

A Food Network chef, author, mamma, eternal optimist, wannabe-mermaid, spice mixologist, and “dough therapist” (yep, it’s a thing)—

I'm also the founder of Susina Cucina, the gorgeous, Italian cooking school I manifested into my reality. I’m obsessed with Aperol spritzes, travel, and mouthwatering food… especially pizza and pasta.

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