Dot's Pickled Vegetables
Dot's Pickled Vegetables recipe
Ingredients
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
|
* |
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.
Nutrition Facts
Serving Size 68g (2.4 oz)Amount per Serving
Calories 998% of calories 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?