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Pickled Vegetable Salad

Goulash.Chefs's picture
Ingredients
  Finely diced green pepper 3⁄4 Cup (12 tbs)
  Minced onions 3⁄4 Cup (12 tbs)
  Grated beets 3 Cup (48 tbs)
  Grated cabbage 3 Cup (48 tbs)
  Cider vinegar 2 Cup (32 tbs)
  Salt 1 Tablespoon
  Sugar 1⁄2 Cup (8 tbs)
  Mustard seed 2 Tablespoon
  Celery seed 1 1⁄2 Tablespoon
Directions

MAKING
1. In a saucepan, take all the ingredients.
2. Bring it to a boil.
3. Cook over a low flame. Stir it off and on.
4. In two 2-quart sterile jars, divide the above mixture. Seal it immediately.

SERVING
5. To serve Pickled Vegetable Salad, refrigerate it for 36 hours before serving.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Jewish
Course: 
Side Dish
Method: 
Chilling
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Pepper
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes
Servings: 
4

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Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 391 Calories from Fat 32

% Daily Value*

Total Fat 4 g5.9%

Saturated Fat 0.28 g1.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1560.6 mg65%

Total Carbohydrates 75 g25%

Dietary Fiber 6.2 g24.8%

Sugars 35.1 g

Protein 5 g11%

Vitamin A 2.4% Vitamin C 47.9%

Calcium 19.1% Iron 25.5%

*Based on a 2000 Calorie diet

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Pickled Vegetable Salad Recipe