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Pickled Vegetables Recipe
|Sliced carrots||2 Cup (32 tbs)|
|Cauliflowerets||2 Cup (32 tbs)|
|Small cucumbers||2 Cup (32 tbs)|
|Pearl onions||2 Cup (32 tbs), peeled (Small Variety)|
|Sliced celery||2 Cup (32 tbs)|
|Sweet red peppers||6 , coarsely chopped|
|White vinegar||6 Pint|
Serving size: Complete recipe
Calories 737 Calories from Fat 33
% Daily Value*
Total Fat 4 g5.7%
Saturated Fat 0.5 g2.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 539.5 mg22.5%
Total Carbohydrates 165 g55.1%
Dietary Fiber 32.6 g130.6%
Sugars 73 g
Protein 22 g44.8%
Vitamin A 1316.6% Vitamin C 1833.7%
Calcium 42% Iron 33%
*Based on a 2000 Calorie diet
Brine should be strong enough to float an egg.
Weight vegetables down with a scalded, heavy plate and place fruit jar filled with water on plate.
Let set for 2 to 3 weeks or until fermented, removing film from top as fermentation takes place.
Drain off brine.
Mix the vinegar and water in a saucepan and bring to a boil.
Place vegetables in sterilized jars and pour hot vinegar mixture over vegetables to cover.
Seal the jars.