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Pickled Vegetables Recipe
|White vinegar||2 Pint|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Carrots||4 , cut in strips (Pared)|
|Green peppers||To Taste, cut in strips|
|Celery stalks||3 , cut in strips|
|Onion rings||1⁄2 Cup (8 tbs), thinly sliced|
|Cauliflowerets||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm)|
|Dried oregano||2 Teaspoon|
Serving size: Complete recipe
Calories 1409 Calories from Fat 19
% Daily Value*
Total Fat 2 g3.4%
Saturated Fat 0.51 g2.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1158.8 mg48.3%
Total Carbohydrates 356 g118.7%
Dietary Fiber 18.8 g75%
Sugars 322.7 g
Protein 9 g17.3%
Vitamin A 843.4% Vitamin C 141%
Calcium 39.2% Iron 36.6%
*Based on a 2000 Calorie diet
1. In large kettle, combine vinegar, sugar, salt and 2 cups water.
2. Bring to boiling, stirring remove from heat and let it cool completely.
3. Add all the rest of ingredients and pack in quart jars with tight-fitting lid.
4. Refrigerate, covered, at least 2 weeks and then serve with garnish as desired.