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PICKLED VEGGIES

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Description

I love pretty salads loaded with rainbow colors. People eat with their eyes first. So the more colorful the salad the yummier it will taste.

By using a lot of different colored veggies we are getting a wide range of nutrients and vitamins into our bodies. And the rainbow colors trick us into being fuller quicker.

And I’ve loaded it with avocado because I can never get enough of them. Creamy, delicious good fats are a must for a balanced diet.

The simple dressing is one of my favorites and works well with almost any salad. It reminds me of a salad we used to have for dinner when I was growing up. So simple and so yummy.

xxx Chef MM

RAINBOW GARDEN GREENS

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PICKLED VEGGIES

US (Imperial)

Print Ingredients

FOR THE VEGGIES

1 head of cauliflower cut into florets
1 bag of mini peppers - halved
1 green pepper – cut into strips
2 red onions – cut into wedges

FOR THE PICKLING LIQUID

1 cup of water
4 cups of white vinegar
3 TBS pickling spice
1 TBS fennel seeds
1 TBS peppercorns
6 bay leaves
3 cloves of garlic
2 TBS salt
2 TBS sugar

Instructions

Bring all the ingredients for the liquid to a boil and mix so sugar dissolves. Remove from heat and set aside.

Cut the veggies and place them in a very large or smaller airtight mason jars.

Once the liquid is cool, pour over the veggies and seal the jar leaving a little space at the top.

Refrigerate and allow a few days for veggies to pickle. You can top up the jars by adding new veggies to the pickling liquid.

SERVES 8

EU (Metric)

Print Ingredients

FOR THE VEGGIES

1 head of cauliflower cut into florets
1 bag of mini peppers - halved
1 green pepper – cut into strips
2 red onions – cut into wedges

FOR THE PICKLING LIQUID

1 cup of water
4 cups of white vinegar
3 TBS pickling spice
1 TBS fennel seeds
1 TBS peppercorns
6 bay leaves
3 cloves of garlic
2 TBS salt
2 TBS sugar

Instructions

Bring all the ingredients for the liquid to a boil and mix so sugar dissolves. Remove from heat and set aside.
Cut the veggies and place them in a very large or smaller airtight mason jars.
Once the liquid is cool, pour over the veggies and seal the jar leaving a little space at the top.
Refrigerate and allow a few days for veggies to pickle. You can top up the jars by adding new veggies to the pickling liquid.

SERVES 8

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