Simple Pickled Vegetables

Simple Pickled Vegetables (makes btwn 2 – 3 quarts – will keep up to a week, refrigerated)



2 cups distilled white vinegar

2 TBSP salt

3 cups cauliflower florets, cut into 1” pieces (about one small head)

3 cups carrots, peeled and cut into ¼ x ¼ x 2” strips (about 4 med carrots)

3 cups broccoli florets, cut into 1” pieces (about one small head)

¾ cup pitted , flavorful green olives (I used some bleu cheese stuffed olives I had on hand – WOW)

3 TBSP extra virgin olive oil

Coarse salt


Pour 3 quarts of water into a 5 quart pot , add vinegar and salt, bring to a boil.  Add carrots, cook 2 minutes.  Add cauliflower and broccoli, cook until all vegetables are crisp tender , about 3 more minutes.  Drain vegetables well and transfer to large bowl.  Let cool slightly.  Season with salt, add the olives and toss well with the olive oil.  Add a pinch of red pepper flakes if you simply MUST but I prefer these vegetables without.  Let marinate at least one hour at room temp before serving.

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