Mixed Vegetable Pickles
- Level
- very easy
- Prep Time
- 15 mins
- Cooking Time
- 2 h
- Total Time
- 2 h 30 m
- Makes
- 4 cups (1 L)
Ingredients
- 1 cup
- peeled and diced carrots
- 250 mL
- 1 cup
- small cauliflower florets
- 250 mL
- 1 cup
- medium diced celery
- 250 mL
- 1 cup
- medium diced red pepper
- 250 mL
- 1
- jalapeño, seeded and finely diced
- 1½ cups
- white vinegar
- 375 mL
- 1 tbsp
- salt
- 15 mL
- 1 tbsp
- sugar
- 15 mL
- ½ tsp
- mustard seeds
- 2 mL
- ½ tsp
- whole black peppercorns
- 2 mL
Directions
Step 1
Mix carrots, cauliflower, celery, red pepper and jalapeño in large bowl. Pack vegetables into two 2-cup (500 mL) canning jars. Set aside.
Step 2
In non-reactive saucepan (such as stainless steel), bring vinegar, 1½ cups (375 mL) water, salt, sugar, mustard seeds and peppercorns to a boil. Pour over vegetables.
Step 3
Apply lids and screw on bands loosely. Cool to room temperature, approx. 2 hr. Screw bands tightly. Store in refrigerator for up to 2 weeks.
Tips
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Nutritional Facts
- Nutrition Description:
- Per serving (¼ cup/60 mL):
- Calories:
- 10
- Carbs:
- 3 g
- Fibre:
- 1 g
- Sugar:
- 2 g
- Sodium:
- 230 mg