Quick, Easy Pickles
For each recipe of the brine, choose one vegetable in the amount below:
- *12 ounces cauliflower (about 1/2 medium head), cut into 1-inch florets
- 1 pound baby carrots (~2 bunches), green stems trimmed to 1⁄2”, peeled, halved lengthwise 1 pound medium Kirby cucumbers (about 4), quartered lengthwise
- 1 pound medium zucchini (about 4), quartered lengthwise, then halved crosswise
- 12 ounces green beans, stem ends trimmed
- 12 ounces okra
For the brine:
- 1 tablespoon brown mustard seeds
- 1 tablespoon whole black peppercorns
- 1 1/4 cups cider vinegar
- 3/4 cup water
- 1/4 cup Splenda
- 1 tablespoons kosher salt
- 1 bay leaf
Pack your vegetable of choice tightly in a 1-quart glass jar, leaving about 1/2 inch of room at the top. Set aside.
Make the brine: Toast the mustard seeds and peppercorns in a small saucepan over medium heat until fragrant, about 2 minutes. Add the remaining ingredients and stir until the Splenda and salt have dissolved. Bring to a boil.
Immediately pour the brine into the jar, making sure to cover the vegetables completely. Allow the mixture to cool to room temperature, about 1 hour. Seal the jar with a tight fitting lid and shake or rotate it to evenly distribute the brine and spices. Store in the refrigerator for at least 1 day and preferably 1 week before using. The pickles can be kept in the refrigerator for up to 1 month.
Makes 8 servings Serving Size: ~1/3c
Nutrition (for pickled cauliflower) Calories 25
*Analyzed with assumption that majority of brine will not be consumed, leading to significantly lower sodium content than calculated.
Adapted from: Chow.com