Pickled Veggies


3 c. cauliflower florets
1⁄2 pound small carrots, halved
1 red bell pepper, cut into 3-by-1⁄2 inch matchsticks
1 zucchini, cut into 3-by-1⁄2 inch matchsticks
1⁄2 pound green beans, cut into 3 inch pieces
3 c. apple cider vinegar
1⁄2 c. white wine vinegar
3⁄4 c. raw cane sugar
1 Tbsp. salt
1 tsp. coriander seeds
1 tsp. black peppercorns
1⁄2 tsp. red pepper flakes
1 bay leaf
8-10 garlic cloves, smashed



After cutting your vegetables, place cauli ower, carrots, zucchini, peppers, and beans in ~ 2 large glass mason jars, or 4 smaller mason jars. Pour the cider vinegar, white wine vinegar, sugar, salt, coriander, peppercorns, red pepper akes, bay leaf and garlic into a large pot. Add 3 cups of water and bring to a boil, stirring to dissolve the sugar.

NOTE: If you’re not a fan of spicy foods, try substituting the red pepper flakes for mustard seed.

Pour the hot liquid over the vegetables and let cool to room temperature. Cover and let sit in a cool dry place for 2-3 days. For a more intense avor, let sit for 4-7 days. Once the taste of the pickles is to your liking, place in the re- frigerator to stop the pickling process.