Persian Pickles
Ingredients
| 1 cup cauliflower florets, blanched in boiling water for 2 minutes | ||
| 1 cup carrot sticks, blanched for 2 minutes | ||
| 1 cup celery, sliced | ||
| 1 cup Persian cucumbers, sliced | ||
| 2 cups cider vinegar | ||
| 3 cloves garlic, minced | ||
| 3 tsp kosher salt | ||
| 1 tsp fresh ginger, minced |
This is a super simple pickling recipe that you may use for almost any vegetable.
- Soak vegetables in water overnight.
- Drain, then blanch carrots and cauliflower.
- Mix vinegar, salt, garlic and ginger.
- Place vegetables in a 2 quart jar.
- Pour in vinegar mixture.
- Cover and marinate for 3 days in refrigerator.
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