Sunday, March 13, 2011

Pickled Vegetables

3 cups white wine vinegar
1 cup water
1/2 cup sugar
1 teaspoon crushed red pepper
1 teaspoon cumin seed
1 teaspoon coriander seed
1 teaspoon white pepper
1/2 teaspoon cloves
1 bay leaf
6 cloves garlic
1 cup carrots, cut on bias
1 cup cauliflower florets
1 cup red pepper, cut into 1/4-inch slices
1 cup sliced red onion
1 cup baton of zucchini

Preparing the pickled vegetables:
Bring vinegar, water, sugar and spices to a boil. In succession add carrots, cauliflower, red pepper, onions and zucchini, leaving 2-3 minutes between addition of each vegetable. Remove from heat and let cool.


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