Friday, September 23, 2016

Spicy Chimichurri Pickled Vegetables

Fall is full of vegetables. So many that we need to look for new ways to prepare these vegetables. And of course we want to be able to keep them for awhile. Here is a super easy recipe for those vegetables that has a little bit of kick.

Here's What You Need

2 chopped carrots
1 yellow pepper
1 head of cauliflower
1/2 cup fresh green beans
8 whole cloves of garlic
1 cup red wine vinegar
1 lemon juiced
2 tablespoons honey
1 tablespoon crushed red pepper flakes
1 teaspoon ground coriander
2 teaspoons salt
1 teaspoon black pepper
2 tablespoons fresh oregano chopped
3 tablespoons fresh parsley chopped

Here's What You Do

Place the garlic cloves, oregano and parsley in the bottom of your container. Pack the rest of the vegetables tightly into the jar.

In a saucepan, mix the vinegar, lemon juice, honey, chili flakes, coriander, salt and pepper and bring to a boil. Remove from heat and pour the mix over the vegetables. Add hot water until the liquid covers the vegetables. Let cool, then put the lid on tightly and place in the refrigerator. Allow the vegetables to pickle for about a week, shaking the jar occasionally.

This goes great with burgers, or any good sandwich.

Did You Know?

Cauliflower contains properties that help protect your stomach lining? And that it contains 3g of the daily fiber you need?

Try another recipe

No comments:

Post a Comment