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Pickled Calico Vegetables

  Cauliflowerets 6 Cup (96 tbs)
  Peeled pickling onions 1 Cup (16 tbs)
  Chopped green peppers 2 Cup (32 tbs)
  Sliced carrots 2 Cup (32 tbs)
  Canning salt 1⁄4 Cup (4 tbs)
  Vinegar 1 Quart
  Sugar 1 1⁄2 Cup (24 tbs)
  Mustard seed 2 Teaspoon
  Celery seed 2 Teaspoon
  Hot pepper sauce 2 Teaspoon

Combine vegetables and salt in a large mixing bowl.
Cover with ice; let stand 3 hours.
Drain vegetables; rinse well.
Combine vinegar, sugar, mustard seed, celery seed and hot pepper sauce in a large sauce pot.
Bring to a boil; add vegetables and simmer 5 to 7 minutes.
Pack hot into hot jars, leaving 1/4 inch head space.
Remove air bubbles.
Adjust caps.
Process 10 minutes in boiling water bath.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1864 Calories from Fat 60

% Daily Value*

Total Fat 7 g10.9%

Saturated Fat 0.71 g3.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 669.3 mg27.9%

Total Carbohydrates 410 g136.6%

Dietary Fiber 29.1 g116.6%

Sugars 342 g

Protein 24 g47.4%

Vitamin A 837.9% Vitamin C 867.5%

Calcium 58.6% Iron 56.4%

*Based on a 2000 Calorie diet

Pickled Calico Vegetables Recipe