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
- 3 each Celery Ribs, diced
- 1 each Red Bell Pepper, diced
- 1/2 cup Sliced Green Olives, drained
- 1/2 head Cauliflower, cut into small florets
- 1 quart White Vinegar
- 1 quart Water
- 1 cup Sugar
- 1/3 cup Salt
- 1/2 cup Grill Mates ® Fiery Habanero & Roasted Garlic
Procedure
Procedure
- 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.
- Recipe type: Sauces Condiments and Spreads
- Cuisine: North American
- NUTRITION INFORMATION (per serving)
- Calories: 20
- Sodium: 389
- Carbohydrates: 4
- Protein: 1
- Fiber: 1
