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Mixed Vegetable Pickles

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Ingredients
  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
Directions

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

Cuisine: 
Asian
Course: 
Side Dish
Techniques: 
Marinate
Ingredient: 
Vegetable

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