Servings: 6 servings
Prep Time: 15 min
Cook Time: 12-15 min
2 ½ cups apple cider vinegar
2 ½ cups water
¼ cup sugar
2 teaspoons salt
1 teaspoon black peppercorns
1 bay leaf
2 cups baby carrots
1 head cauliflower, broken into bite-size florets
2 red bell peppers, cut into strips
2 jalapenos, cut lengthwise into quarters and seeded (or leave seeds for spicier pickles)
In a stockpot over medium-high heat, bring vinegar, water, sugar, salt, peppercorns, and bay leaf to a boil, stirring until sugar dissolves.
Add vegetables and reduce heat to a simmer.
Cook until vegetables are tender, about 10 to12 minutes.
Remove from heat and let cool completely. Transfer to an airtight container and refrigerate until serving (keeps about 2 weeks).
Drain before serving.
My Recipe Box | Log in to view
Join Paula and family for a Party at Sea aboard Royal Caribbean’s Oasis of the Seas to Labadee, Jamaica, and Cozumel (roundtrip from Ft. Lauderdale) presented by Alice Travel. We will be having special, separate events for kids on this one with Jack Deen hosting the kids program! Click here for more information, and please note that the Paula Deen cruise is only available by booking directly with Alice Travel Book now before the prices start going up on the cruise and air!
Join the Deen Family for a Book Signing at The Lady & Sons from 10 am to 12 pm.
The event is free; 350 wristbands to be distributed starting at 9 am.
Come see Paula’s live show at the Majestic Theatre in San Antonio, TX and get a heaping helping of Paula’s recipes, and some good old-fashioned fun and laughter!
Visit TicketMaster for ticketing information.
Sponsored by Springer Mountain Farms.