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Dot's Pickled Vegetables

 
76

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

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.

 

* not incl. in nutrient facts

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Comments

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?

 

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