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Persian Pickles

  • 3minutes
  • 37calories

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Ingredients Jump to Instructions ↓

  1. 1 cup cauliflower , blanched

  2. 1 cup carrot sticks, blanched

  3. 1 cup celery , sliced

  4. 1 1/2 cups apple cider vinegar

  5. 2 garlic cloves , minced

  6. 2 1/2 teaspoons salt

  7. 1 dash ground ginger

Instructions Jump to Ingredients ↑

  1. Soak vegetables in water overnight, then drain.

  2. Mix together vinegar, salt, garlic & ginger in a 2-quart jar.

  3. Add vegetables, then pour in vinegar.

  4. Cover and marinate 3 days in refrigerator. ?

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