Quick Italian Pickles
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Nutrition balance score
Good
Glycemic Index
46
Low
Glycemic Load
5
Low
Nutrition per serving
Calories104 kcal (5%)
Total Fat5.6 g (8%)
Carbs10.6 g (4%)
Sugars6.9 g (8%)
Protein1.5 g (3%)
Sodium400.5 mg (20%)
Fiber2.5 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 cupwhite wine vinegar
1 cupwater
13gsugar
1bay leaf
½ teaspooncrushed red pepper
5whole black peppercorns
unrefined sea salt
2cloves garlic
thinly sliced
150gcauliflower flowerets
bite-size
1 ribcelery
thinly sliced
¾ cupcarrot
cut into 1-inch, 2.5 cm, rectangular pieces
1red bell pepper
cut into 1-inch, 2.5 cm pieces
0.5green bell pepper
cut into 1-inch, 2.5 cm pieces
23mlextra-virgin olive oil
freshly ground black pepper
Instructions
Step 1
Combine the vinegar, water, sugar, bay leaf, ½ teaspoon crushed red pepper (if using), black peppercorns, and ½ teaspoon salt in a large saucepan. Bring to a boil.
Step 2
Add the garlic, cauliflower, celery, carrot, and red and green bell peppers.
Step 3
Reduce heat to maintain a lively simmer and cook until the vegetables are tender-crisp, 3 to 5 minutes. Remove from the heat and let stand for 5 minutes. Reserve 3 tablespoons (45 ml) of the cooking liquid, then drain.
Step 4
Remove the bay leaf.
Step 5
Transfer the vegetables to a medium bowl. Stir in the oil, pepper, the remaining ⅛ teaspoon each crushed red pepper (if using) and salt and the reserved cooking liquid. Refrigerate for at least 25 minutes to chill. Stir and serve with a slotted spoon.
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