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Pickled Vegetables

Active Time: 35 minutes
Total Time: 50 minutes plus standing and chilling • Makes: about 14 cups


Marinade
1 bottle (64 ounces) distilled white vinegar
9 cups water
2-1/4 cups Schnucks granulated sugar
1/3 cup kosher salt
2 tablespoons pickling spice blend
2 teaspoons Schnucks crushed red pepper flakes
1-1/2 teaspoons Schnucks dried oregano leaves

Vegetables
2 whole garlic bulbs (heads), cloves separated and peeled, then ends trimmed (about 1/2 cup)
1-1/2 pounds carrots, cut lengthwise in half, then cut crosswise into 1-inch pieces (about 4 cups)
1 medium head cauliflower, cut into 1 1/2-inch pieces (about 8 cups)
1/4 large head green cabbage, coarsely chopped into 2-inch chunks and separated (about 6 cups)
2 medium red bell peppers, cut into 1-1/2-inch pieces (about 3 cups)

1. In 8-quart stainless steel saucepot, heat all Marinade ingredients to boiling over high heat, stirring occasionally to dissolve sugar. Add garlic; boil 3 minutes. Add carrots; boil 1 minute. Add cauliflower; boil 30 seconds. Add cabbage; boil 30 seconds. Remove saucepot from heat; add bell peppers and let stand 15 minutes.

2. With large slotted spoon or sieve, transfer vegetables to large bowl or container (large enough to hold about 5 quarts). Reserve marinade. Let vegetables and marinade cool to room temperature. When cool, pour enough reserved marinade over vegetables to cover; discard remaining marinade. Cover and refrigerate at least overnight or up to 1 week.

Each 1/2 cup: about 44 calories, 0 g total fat, 0 mg cholesterol, 47 mg sodium, 10 g carbohydrate, 1 g fiber, 7 g sugars, 1 g protein

Cook’s Wisdom

Toss pickled vegetables into salads, add them to sandwiches or serve as part of a relish or appetizer plate.

Try other vegetables like asparagus spears, whole baby corn or fresh green beans.