Pickled Vegetables

A tangy, vibrant mix of crisp cauliflower, green beans, carrots, red onions, tri-colored bell peppers, and jalapenos. Perfectly pickled for a refreshing bite that’s ideal for sharing or pairing with charcuterie.

A bright and cool quick pickle leveraging low sodium bases in your operation in ways beyond soup and sauces.

Made with:

0844 - Gold Label Low Sodium Vegetable Base

What You'll Need

Yield: 10 lbs

Qty	Ingredient
1 g.	Water
1/2 c.	Vegetable Base, low sodium
1/2 c.	Sugar, granulated
2 T	Spice, pickling spices, McCormick Culinary (in sachet)
2 c.	Vinegar, cider
2 lbs.	Cauliflower, florets, small
1 lb.	Green beans, 1/2 " pcs.
2 lb.	Carrots, halved, sliced,1/4"
3 lbs.	Onions, red., julienned, 1/4"
2 lbs.	Bell peppers, tri colored julienned, 1/4"
1/2 c.	Jalapenos, sliced, 1/4 " (optional)

PREPARATION

Mix water, base, sugar, spice sachet, and vinegar in a large sauce pot and bring to a boil.
Mix cut raw vegetables in a bowl and divide up into a plastic Lexan container.
Bring the brine to a boil and carefully pour over the vegetables to submerge in the brine.
Quickly cool and let marinate for 24 hours in the cooler covered to let the brine soak into the vegetables.

CHEF'S TIP