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Mixed Vegetable Pickles

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  Water 1 1⁄2 Cup (24 tbs)
  Coarse salt 1 Tablespoon
  White apple cider vinegar 3 Cup (48 tbs) (White)
  Cauliflower head 1 , separated into flowerets
  Carrots 2 , sliced in rounds
  Celery stalk 1 , sliced diagonally
  Onions 4 Small
  Cucumber 1 , sliced in rounds
  Red pepper 1 , sliced in 0.25-inch strips
  Garlic 2 Clove (10 gm), slivered
  Spices 1 Tablespoon

Bring the water to a boil in a saucepan.
Add the salt and stir until dissolved.
Remove from heat.
Pour in the vinegar and set aside to cool.
Arrange the vegetables in two 1-quart jars.
Place one clove garlic and half package of pickling spices into each jar.
Pour in the vinegar mixture.
Place lids on jars and set aside in a warm place for eight days.
Fill with more of the vinegar mixture, if needed.
Replace caps and store in a cool place until ready to serve.

Recipe Summary

Side Dish

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Average: 3.8 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 603 Calories from Fat 29

% Daily Value*

Total Fat 3 g5.3%

Saturated Fat 0.85 g4.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 5307.5 mg221.1%

Total Carbohydrates 123 g40.9%

Dietary Fiber 36.3 g145.1%

Sugars 51.6 g

Protein 24 g48.1%

Vitamin A 497.1% Vitamin C 891.6%

Calcium 46.9% Iron 37%

*Based on a 2000 Calorie diet


Mixed Vegetable Pickles Recipe