Name: Pickled Veggies
Ingredients: 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; 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

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

Find it online: https://melissamayo.com/recipe/homemade-pickled-vegetables/