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Pickled Mixed Vegetables

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Recipe

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

Ingredients

Amount Measure Ingredient Features
4 pounds cucumbers
pickling, (4-5 inch)*
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2 pounds onions
small, peeled, quartered
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4 cups celery
cut 1-inch pieces
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2 cups carrots
peeled and cut 1/2 inch pieces
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2 cups sweet red bell peppers
cut 1/2 inch pieces
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2 cups cauliflower florets
flowerets
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5 cups vinegar
white (5 percent)
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¼ cup prepared mustard
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½ cup salt
canning or pickling
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3 ½ cups sugar
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3 tablespoons celery seeds
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2 tablespoons mustard seeds
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½ teaspoon cloves, whole
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½ teaspoon turmeric
ground
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Ingredients

Amount Measure Ingredient Features
1.8 kg cucumbers
pickling, (4-5 inch)*
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907.2 g onions
small, peeled, quartered
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946 ml celery
cut 1-inch pieces
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473 ml carrots
peeled and cut 1/2 inch pieces
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473 ml sweet red bell peppers
cut 1/2 inch pieces
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473 ml cauliflower florets
flowerets
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1.2 l vinegar
white (5 percent)
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59 ml prepared mustard
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118 ml salt
canning or pickling
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828 ml sugar
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45 ml celery seeds
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3E+1 ml mustard seeds
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2.5 ml cloves, whole
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2.5 ml turmeric
ground
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Directions

*Cucumbers should be washed, and cut into 1-inch slices (cut off 1/16 inch from blossom end and discard).

Combine vegetables, cover with 2 inches of cubed or crushed ice, and refrigerate 3 to 4 hours.

In 8-quart kettle, combine vinegar and mustard and mix well.

Add salt, sugar, celery seed, mustard seed, cloves, turmeric.

Bring to a boil.

Drain vegetables and add to hot pickling solution.

Cover and slowly bring to a boil.

Drain vegetables but save pickling solution.

Fill vegetables in sterile pint jars, or clean quarts, leaving ½-inch headspace.

Add pickling solution, leaving ½-inch headspace.

Adjust lids and process.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 1506g (53.1 oz)
Amount per Serving
Calories 10044% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 14499mg 604%
Total Carbohydrate 76g 76%
Dietary Fiber 15g 61%
Sugars g
Protein 22g
Vitamin A 278% Vitamin C 263%
Calcium 34% Iron 31%
* based on a 2,000 calorie diet How is this calculated?
 

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