APWU Sweet & Spicy Pickled Veggies
40 mins
3 hrs
3 hrs 40 mins
Ingredients
- 1/2 cup Braggs Apple cider vinegar
- 1 cup water
- 2 tsp kosher salt
- 1 tsp mustard salt
- 1/3 cup raw sugar
- 1/4 tsp celery salt
- 1/4 tsp celery seed
- 1 Red Fresno pepper (or jalapeño)
- 2-3 tbsp dill
- 4 cups assorted veggies of choice We used - cauliflower, green beans, carrots, and Brussel Sprouts
Instructions
Add vinegar, water, sugar, celery seed, celery salt, mustard seed, and salt to a medium sized sauce pan. Heat until sugar is dissolved. Halve your Red Fresno or jalapeño and allow to steep in the hot pickling liquid. For a more mild flavor remove the pepper after 2-3 minutes. Wash veggies; halve or quarter your Brussel Sprouts, peel and halve carrots, remove green bean ends, and chop cauliflower into bite sized pieces. Tightly pack veggies in a large mason jar and top with dill. Pour warm pickling broth over veggies until completely covered. Refrigerate for 2 hours prior to serving and up to one week. Enjoy!
