Vegetable Pickles Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
Servings6Cuisine
CourseMain Ingredient

Ingredients

 Lima beans1 Pint
 Sliced carrots1 Pint
 Sliced onions1 Pint
 Chopped tomatoes1 Pint (Green Variety)
 Chopped celery1 Pint
 Cauliflowerets1 Pint
 Green peppers4 , sliced
 Sweet pickles1 Pint
 Vinegar1 Quart
 Sugar1 3⁄4 Pound
 Dry mustard3 Teaspoon
 Turmeric1 Teaspoon
 Flour1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size

Calories 910 Calories from Fat 17

% Daily Value*

Total Fat 2 g3.5%

Saturated Fat 0.43 g2.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 812.4 mg33.8%

Total Carbohydrates 215 g71.7%

Dietary Fiber 14.8 g59.3%

Sugars 171.9 g

Protein 12 g24.8%

Vitamin A 318.3% Vitamin C 267.6%

Calcium 15.7% Iron 31.2%

*Based on a 2000 Calorie diet

Directions

Precook vegetables.
Combine all ingredients in large pan; boil slowly until slightly thick ened.
Use canning process for storing pickle.
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