Pickled Vegetables
A bright and cool quick pickle leveraging low sodium bases in your operation in ways beyond soup and sauces.
Ingreadient
- 1 g. Water
- 1/2 c. Vegetable Base, low sodium
- 1/2 c. Sugar, granulated
- 2 T Spice, pickling spices, McCormick Culinary (in sachet)
- 2 c. Vinegar, cider
- 2 lbs. Cauliflower, florets, small
- 1 lb. Green beans, 1/2 " pcs.
- 2 lb. Carrots, halved, sliced,1/4"
- 3 lbs. Onions, red., julienned, 1/4"
- 2 lbs. Bell peppers, tri colored julienned, 1/4"
- 1/2 c. Jalapenos, sliced, 1/4 " (optional)
Direction
- Mix water, base, sugar, spice sachet, and vinegar in a large sauce pot and bring to a boil.
- Mix cut raw vegetables in a bowl and divide up into a plastic Lexan container.
- Bring the brine to a boil and carefully pour over the vegetables to submerge in the brine.
- Quickly cool and let marinate for 24 hours in the cooler covered to let the brine soak into the vegetables.
