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Vegetable Pickle

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  Head cabbage 1 Medium
  Carrots 4
  Onions 6
  Green peppers 2
  Red peppers 2
  Celery stalks 3
  Cider vinegar 1 Pint
  Sugar 3 Cup (48 tbs)
  Mustard seed 1 Teaspoon
  Celery salt 1 Teaspoon

Prepare all vegetables; chop finely or put through coarsest blade of food grinder.
Put into bowl; cover with cold water.
Let stand about 3 hours; drain.
Put vegetables into kettle.
Add vinegar, sugar, mustard seed, and celery salt; bring slowly to boiling point.
Remove from heat. (This way vegetables should remain crisp.)
Pack into hot sterilized jars; seal at once.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.4 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3157 Calories from Fat 41

% Daily Value*

Total Fat 5 g7.4%

Saturated Fat 0.97 g4.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1847.6 mg77%

Total Carbohydrates 769 g256.4%

Dietary Fiber 46.4 g185.5%

Sugars 684.2 g

Protein 25 g49.7%

Vitamin A 1016.7% Vitamin C 1376.9%

Calcium 63.1% Iron 48.2%

*Based on a 2000 Calorie diet

Vegetable Pickle Recipe