WEEKDAYS 1e|12c|p

Tanya Holland's Pickled Vegetables

Tanya Holland
Servings: 8
2+ hr

Tangy Veggies

  • Ingredients
  • step-by-step directions
Tanya Holland's Pickled Vegetables
  • 1 cup Cauliflower Florets
  • 2 large Carrots (cut into 1/4-inch slices)
  • 12 Radishes (about 1 bunch; cut into 1/4-inch slices)
  • 1 small Red Onion (cut into 1/4-inch slices)
  • 2 Jalapeno Peppers (coarsely chopped)
  • 1 1/2 cups Cider Vinegar
  • 1 1/2 cups Water
  • 1 tablespoon Coriander Seeds
  • 2 teaspoons Peppercorns
  • 2 Bay Leaves
  • 3/4 cup Granulated Sugar
  • 1 tablespoon Kosher Salt
  • 2 Garlic cloves (peeled)
  • 1 teaspoon whole Cloves
  • 1 1/2 teaspoons crushed Red Pepper Flakes
  • Layer cauliflower, carrots, radishes, onion, and jalapeño peppers in a clean 1-quart glass jar with a tight fitting lid. (You can substitute several smaller jars or a glass bowl.)
  • In a large saucepan, combine cider vinegar, water, coriander seeds, peppercorns, bay leaves, sugar, salt, garlic, and cloves and bring to a boil. Stir until sugar and salt are dissolved. Remove from heat and add crushed red pepper flakes. Pour liquid over the vegetables. Cover and refrigerate overnight. Extra pickled vegetables can be refrigerated, tightly covered, for up to 1 month. Makes about 3 cups.


rate this recipe
Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, photo & other personal information you make public on Facebook will appear with your comment, and may be used on ABC's media platforms. Learn more.

Latest Recipes