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Hot Pickled Vegetables

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Recipe

 

Yield

10 cups

Prep

10 min

Cook

0 min

Ready

2 days
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
4 ounces green beans
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3 each celery
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1 cup carrots
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1 ½ cups cauliflower florets
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1 cup broccoli florets
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1 cup pearl onions
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½ cup sweet bell peppers
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½ cup kosher salt
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2 cups apple cider vinegar
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2 cups water
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2 tablespoons black peppercorns
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¼ teaspoon cloves, ground
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Ingredients

Amount Measure Ingredient Features
115.6 ml/g green beans
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3 each celery
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237 ml carrots
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355 ml cauliflower florets
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237 ml broccoli florets
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237 ml pearl onions
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118 ml sweet bell peppers
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118 ml kosher salt
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473 ml apple cider vinegar
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473 ml water
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3E+1 ml black peppercorns
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1.3 ml cloves, ground
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Directions

Mix all ingredients in a large glass or plastic container.

Cover and refrigerate at least 48 hours but no longer than 2 weeks.

Makes about 10 cups of vegetable relish.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 408g (14.4 oz)
Amount per Serving
Calories 685% from fat
 % Daily Value *
Total Fat 0g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 14222mg 593%
Total Carbohydrate 4g 4%
Dietary Fiber 4g 14%
Sugars g
Protein 5g
Vitamin A 123% Vitamin C 66%
Calcium 8% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
 

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