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Quick Pickle Vegetables
Prep Time: 30 Minutes
Yield: 12 cups
- 6 carrots, peeled, sliced
- 1 red onion, ends removed, quartered
- 3 bell peppers, cut into thick slices
- 1 head cauliflower, florets only
- 1 pound green beans, stems removed
- Place all vegetables in a large resealable container.
Combine all brine ingredients in a stockpot.
- Bring to a boil. Pour over vegetables. Cover and refrigerate at least 24 hours before using. Serve over a bed of mixed greens.