Pickled Vegetables

1 hours Prep: 10 minutes Cook: 1 hours

53 calories per serving view nutrition facts

1 batch suggest servings

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Ingredients

2	cups	carrots	sliced
2	cups	cauliflower florets
2	cups	cucumbers
2	cups	pearl onions
2	cups	celery	sliced
6	each	sweet pepper
6	pints	white vinegar
6	pints	water

Directions

Place the vegetables in a crock and add enough brine to cover vegetables.

Brine should be strong enough to float an egg.

Weight vegetables down with a scalled heavy plate and place a jar filled with water on plate.

Let set for 2 to 3 weeks or until fermented.

Remove film from top as fermentation take place.

Drain off brine.

Mix vinegar and water in a sauce pan and bring to a boil.

Place vegetables in sterilized jars and pour hot vinegar mixture over vegetabls to cover.

Seal jars.

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Nutrition Facts

Serving Size 228g

Amount per Serving

Calories 53 7% of calories from fat

	% Daily Value*
Total Fat 0.0g	1%
Saturated Fat 0.0g	0%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 99mg	4%
Total Carbohydrate 11.0g	4%
Dietary Fiber 4.0g	17%
Sugars 6.0g
Protein 2.0g	5%

Vitamin A	211%		Vitamin C	51%
Calcium	6%		Iron	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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