Crisp cauliflower, celery, and other vegetables create a spicy and vibrant take on the Italian pickled vegetables that can be used to elevate any sandwich or dish!
Ingredients
Serves 30
1/4 pound Pearl Onions, peeled
1/2 pound Carrots, peeled, cut with crinkle cutter
In a medium pot, bring water and vinegar to boil. Add sugar, salt, and Fiery Habanero & Roasted Garlic Seasoning; mix well. In a bowl, combine all vegetables and mix well.
Divide vegetables into quart containers and fill with hot pickling liquid. Cover tightly with lid and allow pickles to sit overnight before serving.
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