Bring vinegar, fennel seed and crushed pepper just to boil in saucepan on medium heat; simmer on medium-low heat 5 min. Remove from heat
Place 2 thyme sprigs and 1 bay leaf in each of 3 (16-oz) jars; top evenly with onions, carrots and cauliflower.
Pour vinegar mixture over vegetables, evenly distributing seasonings among jars. Cover with lids. Cool completely.
Refrigerate 24 hours. Remove and discard bay leaves before serving.
These delicious pickled vegetables can be refrigerated up to 1 month before serving.
Substitute bell pepper strips for the carrots or cauliflower.
These tangy low-sodium pickled vegetables are irresistible. They make a great fat-free side dish that's high in vitamin A, thanks to the carrots.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 11g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.