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Pickled Vegetables

  Sliced carrots 2 Cup (32 tbs)
  Cauliflowerets 2 Cup (32 tbs)
  Small cucumbers 2 Cup (32 tbs)
  Pearl onions 2 Cup (32 tbs), peeled (Small Variety)
  Sliced celery 2 Cup (32 tbs)
  Sweet red peppers 6 , coarsely chopped
  White vinegar 6 Pint
  Water 6 Pint

Place the vegetables in a crock and add enough brine to cover vegetables.
Brine should be strong enough to float an egg.
Weight vegetables down with a scalded, heavy plate and place fruit jar filled with water on plate.
Let set for 2 to 3 weeks or until fermented, removing film from top as fermentation takes place.
Drain off brine.
Mix the vinegar and water in a saucepan and bring to a boil.
Place vegetables in sterilized jars and pour hot vinegar mixture over vegetables to cover.
Seal the jars.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 737 Calories from Fat 33

% Daily Value*

Total Fat 4 g5.7%

Saturated Fat 0.5 g2.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 539.5 mg22.5%

Total Carbohydrates 165 g55.1%

Dietary Fiber 32.6 g130.6%

Sugars 73 g

Protein 22 g44.8%

Vitamin A 1316.6% Vitamin C 1833.7%

Calcium 42% Iron 33%

*Based on a 2000 Calorie diet

Pickled Vegetables Recipe