Quick Pickles

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  • Serves 8
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    Nutritional Information

    Per Serving

    • Calories 56 calories
    • Fat 0 g
    • Sat Fat 0 g
    • Cholesterol 0 mg
    • Sodium 291 mg
    • Protein 2 mg
    • Carbohydrate 12 g
    • Fiber 3 g
    • Iron 1 mg
    • Calcium 32 mg


Ingredients

  1. Check 1 1/2 cups white wine vinegar
  2. Check 2 tablespoons sugar
  3. Check 1 1/2 teaspoons salt
  4. Check 1 (2-inch) piece fresh ginger, coarsely chopped
  5. Check 4 garlic cloves, peeled and crushed
  6. Check 1 large red bell pepper, seeded and cut into strips
  7. Check 2 medium cucumbers, seeded and sliced into sticks
  8. Check 4 large carrots, peeled and sliced into sticks
  9. Check 1/2 head cauliflower, cut into florets

Directions

  1. Earlier in the day or the day before, bring vinegar, sugar, salt, ginger, and garlic to a boil in a saucepan. Remove from heat and let steep 5 minutes.
  2. Place vegetables in a large, shallow baking dish. Pour vinegar mixture through a strainer over vegetables and toss to coat; discard garlic and ginger. Cover with plastic wrap and refrigerate at least 3 hours or overnight, stirring occasionally.