Mixed Vegetable Pickles Recipe
Ingredients
| Water | 1 1/2 Cup (16 tbs) | |
| Coarse salt | 1 Tablespoon | |
| 3 cups white apple cider vinegar | ||
| 1 head cauliflower, separated into flowerets | ||
| 2 carrots, sliced in rounds | ||
| 1 stalk celery, sliced diagonally | ||
| Onions | 4 Small | |
| 1 cucumber, sliced in rounds | ||
| 1 red pepper, sliced in 1/4-inch strips | ||
| Garlic | 2 Clove (5gm), slivered | |
| Spices package | 1 | |
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.
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.
Chef
