- 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.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
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