Ingredients
Pickling brine:
2 1/2 cups distilled white vinegar
3 cups water
1/2 cup GOLDEN BLOSSOM HONEY
5 tablespoons kosher salt
1 teaspoon yellow mustard seeds
1/4 teaspoon red pepper flakes
Vegetables:
1 red bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
1 (16 ounce) package baby carrots
1 head cauliflower, separated into florets
Honey Tips
Honey Is One of the Oldest Foods
Honey is one of the oldest foods in existence. It was found in the tomb of King Tut and was still edible since honey never spoils.
Directions
Brine:
Place all ingredients into a large pot. Heat just to a boil. Pour into a large bowl and let cool.
Vegetables:
Bring a large pot of water to a boil. Add pepper pieces and carrots to boiling water. Cook about 4 minutes until just crisp tender. Remove vegetables from water with a large slotted spoon. Drain and immediately put them into a large bowl filled with ice water to cool. Drain well. Pat with paper towels to dry and then add to brine.
Bring the water back to a boil. Add cauliflower florets and cook 4 minutes. Remove with slotted spoon. Drain and place in bowl of ice water to cool. Drain well. Pat with paper towels to dry and then add to brine.
Cover bowl and refrigerate at least 24 hours. Will keep refrigerated up to one week.
Yields: 8-10 cups of vegetables
Place all ingredients into a large pot. Heat just to a boil. Pour into a large bowl and let cool.
Vegetables:
Bring a large pot of water to a boil. Add pepper pieces and carrots to boiling water. Cook about 4 minutes until just crisp tender. Remove vegetables from water with a large slotted spoon. Drain and immediately put them into a large bowl filled with ice water to cool. Drain well. Pat with paper towels to dry and then add to brine.
Bring the water back to a boil. Add cauliflower florets and cook 4 minutes. Remove with slotted spoon. Drain and place in bowl of ice water to cool. Drain well. Pat with paper towels to dry and then add to brine.
Cover bowl and refrigerate at least 24 hours. Will keep refrigerated up to one week.
Yields: 8-10 cups of vegetables
