Pickled Vegetables Recipe

Summary

Preparation Time15 MinCooking Time15 Min
Ready In30 MinDifficulty LevelEasy
Health IndexAverageCuisine
CourseMethod
VegetarianMain Ingredient
Interest Group

Ingredients

 White vinegar2 Pint
 Sugar1 1⁄2 Cup (24 tbs)
 Salt1 Dash
 Carrots4 , cut in strips (Pared)
 Green peppers To Taste, cut in strips
 Celery stalks3 , cut in strips
 Onion rings1⁄2 Cup (8 tbs), thinly sliced
 Cauliflowerets1 Cup (16 tbs)
 Garlic2 Clove (10 gm)
 Dried oregano2 Teaspoon
 Dill pickles3

Nutrition Facts

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

Directions

MAKING
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.

SERVING
4. Refrigerate, covered, at least 2 weeks and then serve with garnish as desired.
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