Go Back

Pickled Red Peppers - Cauliflower - Broccoli

Keeping with the Italian flag color theme these pickled items add color and crunch to your antipasto table.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Refrigeration 7 days 5 minutes
Total Time 7 days 30 minutes
Course Appetizer
Servings 8

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.
Keyword Broccoli, Cauliflower, Pickled, Red Peppers