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Dot's Pickled Vegetables

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Dot's Pickled Vegetables

Dot's Pickled Vegetables recipe

 

Yield

24 servings

Prep

10 min

Cook

30 min

Ready

40 min
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium

Ingredients

Amount Measure Ingredient Features
2 cups carrots
sliced
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2 cups cauliflower florets
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2 cups cucumbers
small
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2 cups pearl onions
small
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2 cups celery
sliced
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6 each sweet red bell peppers
sweet
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6 pints white vinegar
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6 pints water
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Ingredients

Amount Measure Ingredient Features
473 ml carrots
sliced
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473 ml cauliflower florets
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473 ml cucumbers
small
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473 ml pearl onions
small
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473 ml celery
sliced
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6 each sweet red bell peppers
sweet
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2.8 l white vinegar
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2.8 l water
* Camera

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.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 68g (2.4 oz)
Amount per Serving
Calories 998% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 106mg 4%
Total Carbohydrate 7g 7%
Dietary Fiber 8g 32%
Sugars g
Protein 8g
Vitamin A 322% Vitamin C 431%
Calcium 7% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
 

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