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Mixed Vegetable Pickles Recipe
|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|
|Cucumber||1 , sliced in rounds|
|Red pepper||1 , sliced in 0.25-inch strips|
|Garlic||2 Clove (10 gm), slivered|
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
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.