Pickled Vegetables

Colorful Vegetable Pickles with Maple Syrup

Calories: 67 per serving
ingredients
instructions

Vegetables

1/2 cauliflower
1 each of red and yellow bell peppers
1 stalk each of cucumber, carrot and celery
Dill

Pickling Juice

2/3 cup white wine vinegar (or vinegar)
3/4 cup water
3 tablespoons pure Canadian maple syrup
1 clove thinly sliced garlic
2 red chilies (seeded)
1 bay leaf
1/2 teaspoon peppercorns
2/3 teaspoon salt

Notes

Recipe developed by Mrs Asako Aramaki.

 

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Instructions

  1. Place pickling juice ingredients into a pan and bring to a boil. Once boiling, turn off the heat and let cool.
  2. Cut cauliflower into small florets. Remove seeds from red and yellow peppers and cut into bite-size pieces. Peel cucumber and cut into 2 cm thick rings. Peel carrot and coarsely chop into small pieces. Thinly peel celery with a vegetable peeler, remove ridges and coarsely chop.
  3. Put the vegetables into preserving jars, containers or plastic bags, and cover with cooled pickling juice. Close containers tightly to keep air away from vegetables and pickle for at least 1 day.
  4. Serve garnished with dill.

Type: Snack

Diet Type: Vegan

 
Pure Maple Syrup
The natural sweetener offers a variety of flavor components, including; nutty, vanilla, coffee, floral and spicy flavors.floral and spicy
maple recipes
The natural sweetener offers a variety of flavor components, including; nutty, vanilla, coffee, floral and spicy flavors.floral and spicy flavors.
maple recipes
The natural sweetener offers a variety of flavor components, including; nutty, vanilla, coffee, floral and spicy flavors.floral and spicy flavors.