Cast Iron Veggies With Mango Pickle Recipes

CAST IRON VEGGIES WITH MANGO PICKLE

Cast Iron Veggies with Mango Pickle image

Provided by Damaris Phillips

Time 35m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1/4 cup mango pickle in oil
1/2 head yellow cauliflower, cut into steaks
1/2 head red cabbage, shredded
1/4 cup golden raisins, plumped in hot water
1 ear grilled corn, kernels cut off

Steps:

Drain the oil from the mango pickle into two cast-iron skillets. Turn the heat on high under the skillets. When hot, sear the cauliflower in one skillet and cook the cabbage in the other. Cook both until fork tender.
When the cabbage is almost finished, add three-quarters of the mango pickle and continue cooking a few more minutes. Add half the raisins. When the cauliflower is finished, toss in the remaining mango pickle, corn and remaining raisins.
Put the cabbage in a bowl and top with the cauliflower.

QUICK PICKLED VEGGIES WITH LEFTOVER PICKLE JUICE

Quick Pickled Veggies with Leftover Pickle Juice image

Provided by Food Network

Time 5h10m

Yield 1 jar

Number Of Ingredients 3

Ingredients

Leftover pickle juice from a jar of pickles (reserve the jar)
Assorted vegetables for pickling, such as sliced carrot sticks, sliced orange bell peppers and cauliflower florets
Sliced red onion, as desired

Steps:

Heat up the pickle juice in a microwave-safe bowl or on the stovetop until boiling. Put the vegetables and red onion back in the pickle jar and pour the pickle juice over top. Screw the top onto the pickle jar and let the mixture sit in the fridge for at least 5 hours. The pickles will keep for up to 1 week.

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