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Mixed Vegetable Pickles

Mixed Vegetable Pickles

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

Method

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.

Characteristics

Gluten Free Lactose Free Low Calorie Nut Free Vegan Vegetarian

Nutritional Facts Per Serving

Nutrition Description:: Per serving (¼ cup/60 mL):

Calories:: 10

Carbs:: 3 g

Fibre:: 1 g

Sugar:: 2 g

Sodium:: 230 mg

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