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Spicy Pickled Vegetables

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 by 5 people
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  • 1 large fennel bulb, cut into 1/2-inch wedges
  • 1/2 pound  small carrots (6 to 8), scrubbed and halved lengthwise
  • 1/2 head cauliflower (about 1 pound), cut into small florets
  • 4 cups  apple cider vinegar
  • 1 cup  sugar
  • 6 tablespoons  pickling spice (such as McCormick)
  • 1 tablespoon  kosher salt
  • 6 garlic cloves, peeled and crushed
  • 4 rosemary sprigs
  • 2 jalapenos, sliced
  • 2 1/2 cups  water


1. Place fennel, carrots and cauliflower in a large bowl.

2. In a medium pot, combine vinegar, sugar, pickling spice, salt, garlic, rosemary, jalapenos and water. Bring mixture to a boil, reduce to a simmer and cook until sugar is dissolved, about 4 minutes. Let cool 10 minutes, then pour over vegetables; let cool, cover with plastic wrap and chill 4 hours or overnight. (If necessary, place a dinner plate over plastic to keep vegetables submerged.) Store up to a week in liquid; strain before serving.

Spicy Pickled Vegetables
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