Pickled Vegetables - Cuisinart FP-11 Series Instruction And Recipe Booklet

These veggies are great to keep on hand when you want to add a kick to your lunch.
3
CUPS WATER
1
CUP WHITE DISTILLED VINEGAR
2
TABLESPOONS GRANULATED SUGAR
2
TEASPOONS KOSHER SALT
4 (½
OUNCES BULB
CORE REMOVED
4 (¼
OUNCES MEDIUM TO LARGE
,
CUCUMBER ENGLISH OR PERSIAN
(
MINIMAL SEEDS
4 (2
OUNCES MEDIUM
PEELED
4 (½
OUNCES MEDIUM
,
PEPPER TRIMMED AND CORED
4 (½
OUNCES MEDIUM
,
BELL PEPPER
CORED
4 (¼
OUNCES SMALL HEAD
CAULIFLOWER
SMALL FLORETS
4 (2
OUNCES STALKS
3"
CUT INTO
1
TABLESPOON PICKLING SPICE
SOUPS/SALADS/SIDES
38

PICKLED VEGETABLES

) ,
FENNEL
)
),
UNPEELED
) ,
CARROTS
)
RED BELL
)
YELLOW
TRIMMED AND
)
,
BROKEN INTO
) ,
CELERY
MATCHSTICKS
Makes 2 quarts
Active Time: 25 minutes
Inactive Time: 12 hours
1. In a small saucepan, combine water, vinegar, sugar
and salt. Bring to a boil.
2. While the pickling mixture comes to a boil, insert the
slicing disc at setting 6 into the work bowl of the food
processor. Slice fennel, cucumber, carrots and
peppers on High.
3. Divide the sliced vegetables, cauliflower florets,
celery sticks and pickling spice equally between two
quart-sized containers.
4. When pickling mixture comes to a boil, remove from
heat and carefully pour over vegetables to cover.
Cover and let cool at room temperature.
5. Place in refrigerator for at least 12 hours. The
vegetables can last in the refrigerator for up to 1
month.
Nutritional information per serving (¼ cup):
Calories 8 (8% from fat) • carb. 2g • pro. 0g • fat 0g
• sat. fat 0g • chol. 0mg • sod. 81mg • calc. 8mg • fiber 1g