Pickled Red Peppers - Cauliflower - Broccoli
Keeping with the Italian flag color theme these pickled items add color and crunch to your antipasto table.
Ingredients
- 2 Red Peppers (cleaned and cut into ¼" strips)
- 1 head White Cauliflower (cleaned and broken into small pieces)
- 1 head Broccoli (cleaned and cut into florets)
Pickling Liquid
- 6 cups Water
- 1 cup Sugar
- ¼ cup Salt
- 1 tbsp Mustard Seed
- 1 tbsp Dill Weed
- 3 cloves Garlic
- 1 tbsp Peppercorns
Instructions
- Place Red Peppers, White Cauliflower and Broccoli into their own glass containers with a lid.
Pickling Liquid
- Bring Water, Sugar, Salt, Mustard Seed, Dill Weed, Garlic and Peppercorns to a boil and let liquid cool.
- Pour ⅓ in each container of vegetable. Cover tightly and refrigerate for at least 1 week.
