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Moscato Pickled Vegetables
Category
Snacks
Servings
2
Prep Time
25 minutes
Cook Time
5 minutes
Ingredients
- 2 cups Moscato d’Asti wine
- 3/4 cup champagne vinegar or white wine vinegar
- 3/4 cup water
- 2 tablespoons plus 1/2 teaspoon kosher salt
- 1 tablespoon mustard seeds
- 1 Turkish bay leaf
- 1 teaspoon black peppercorns
- 1/2 small head cauliflower, cut into 1 inch florets
- 1/2 English cucumber, cut into 1/3inch half moons
- 1 carrot, sliced 1/4 inch bias
- 1/2 red onion, cut in 1/3 inch wedges
- 1 small fennel bulb, trimmed, cut into 1/4 inch wedges
Instructions
- In a medium pot combine the wine, vinegar, water, salt, mustard seeds, bay leaf and peppercorns. Bring to a simmer over medium high heat. Reduce the heat and simmer for 5 minutes to allow the flavors to marry.
- While the brine simmers, place the cauliflower, cucumber, carrot, red onion and fennel in a heat proof bowl. Pour the hot liquid over the vegetables and toss to combine. The vegetables should be just submerged. Cover with a piece of plastic wrap and cool to room temperature, about an hour. Place the bowl in the refrigerator and refrigerate overnight. Serve chilled or at room temperature along with some crusty bread and salted butter.
Nutrition
Nutrition
- Nutrition Serving Size
- 2
- per serving
- Calories
- 313
Amount/Serving
% Daily Value
- Carbs
- 27 grams
- Protein
- 5 grams
- Fat
- 2 grams
- Sodium
- 1651 milligrams
- Fiber
- 7 grams
- Sugar
- 11 grams
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