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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.

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