Quick Pickles

Name: Quick Pickles
Ingredients: 1 1/2 cups white wine vinegar; 2 tablespoons sugar; 1 1/2 teaspoons salt; 1 (2-inch) piece fresh ginger, coarsely chopped; 4 garlic cloves, peeled and crushed; 1 large red bell pepper, seeded and cut into strips; 2 medium cucumbers, seeded and sliced into sticks; 4 large carrots, peeled and sliced into sticks; 1/2 head cauliflower, cut into florets

9 ingredients

2 steps

Ingredients

1 1/2 cups white wine vinegar
2 tablespoons sugar
1 1/2 teaspoons salt
1 (2-inch) piece fresh ginger, coarsely chopped
4 garlic cloves, peeled and crushed
1 large red bell pepper, seeded and cut into strips
2 medium cucumbers, seeded and sliced into sticks
4 large carrots, peeled and sliced into sticks
1/2 head cauliflower, cut into florets

Directions

1

Earlier in the day or the day before, bring vinegar, sugar, salt, ginger, and garlic to a boil in a saucepan. Remove from heat and let steep 5 minutes.
2

Place vegetables in a large, shallow baking dish. Pour vinegar mixture through a strainer over vegetables and toss to coat; discard garlic and ginger. Cover with plastic wrap and refrigerate at least 3 hours or overnight, stirring occasionally.