Dot's Pickled Vegetables
Dot's Pickled Vegetables recipe
Yield
24 servingsPrep
10 minCook
30 minReady
40 minLow 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 |
|
| 2 | cups |
cauliflower florets
|
|
| 2 | cups |
cucumbers
small |
|
| 2 | cups |
pearl onions
small |
*
|
| 2 | cups |
celery
sliced |
|
| 6 | each |
sweet red bell peppers
sweet |
|
| 6 | pints |
white vinegar
|
*
|
| 6 | pints |
water
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
carrots
sliced |
|
| 473 | ml |
cauliflower florets
|
|
| 473 | ml |
cucumbers
small |
|
| 473 | ml |
pearl onions
small |
*
|
| 473 | ml |
celery
sliced |
|
| 6 | each |
sweet red bell peppers
sweet |
|
| 2.8 | l |
white vinegar
|
*
|
| 2.8 | l |
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.
