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Calico Pickles

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Submitted by ksch

YIELD

6 servings

PREP

10 min

COOK

30 min

READY

1 days

Ingredients

4 946
CUPS ML CUCUMBERS
sliced
2 ½ 591
CUPS ML CARROTS
sliced
2 473
CUPS ML CELERY
sliced
2 473
CUPS ML ONIONS
cubed
2 473
CUPS ML SWEET RED BELL PEPPERS
cubed
1 237
CUP ML GREEN BELL PEPPERS
cubed
1 1
HEAD HEAD CAULIFLOWER FLORETS
broken up *
1 237
CUP ML SALT
4 4
QUARTS QUARTS WATER
cold *
2 473
CUPS ML SUGAR
¼ 59
CUP ML MUSTARD SEEDS *
2 3E+1
TABLESPOONS ML CELERY SEEDS
2 3E+1
TABLESPOONS ML BLACK PEPPERCORNS
1 15
TABLESPOON ML CILANTRO
dried
6 ½ 1.5
CUPS L VINEGAR

Directions

Combine vegetables in a large bowl.

Dissolve salt in water and pour over vegetables.

Soak for 15 to 18 hours in a cool place. Drain. In a large kettle, mix sugar, spices, and vinegar.

Bring to a boil and boil for 3 to 4 minutes.

Add vegetables and simmer 5 to 7 minutes. Pack hot into eight pint jars, leaving ¼ inch headspace.

Remove air bubbles. Adjust caps; process 15 minutes in boiling water bath.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 669g (23.6 oz)
Amount per Serving
Calories 391 3% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 18940mg 789%
Total Carbohydrate 29g 29%
Dietary Fiber 6g 23%
Sugars g
Protein 6g
Vitamin A 208% Vitamin C 158%
Calcium 13% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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