Everyday Paleo Around the World: Italian Cuisine: Authentic Recipes Made Gluten-Free by Fragoso Sarah

Author:Fragoso, Sarah [Fragoso, Sarah]
Language: eng
Format: epub, mobi
Publisher: Victory Belt Publishing
Published: 2013-07-21T00:00:00+00:00

Fill 2 1-quart jars with even amounts of cut up cauliflower, celery, carrots, red bell pepper, green bell pepper, yellow bell pepper, onion, and garlic.

To make it spicy, add 1 teaspoon per jar of red pepper flakes.

In a small saucepan, add all of the solution ingredients, mix well, and bring to a simmer.

As soon as the solution starts to simmer, remove the pan from the heat, and let it sit for 5 minutes.

Pour equal amounts of the solution into the two jars filled with vegetables.

Add water to each jar to fill the rest of the way, close tightly with the lids, and shake gently.

Refrigerate for at least 2 days before eating. These pickled veggies will last for several weeks in the fridge (but I promise you’ll eat them quickly!)

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