Skip to Content
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.

Tips

Use any combination of vegetables. Swap carrots with 1 cup (250 mL) medium diced cucumber, or swap sweet red pepper with 1 cup (250 mL) medium diced zucchini.

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
icon close
information icon

To serve you better, Safeway is introducing 360Health Pharmacy & Wellness,
our digital pharmacy service.

This page will redirect to 360HealthPharmacy.ca where you can manage
your prescriptions, request refills, and book appointments, all in one place.

close

Check Out Our New Mobile App

A Fresh Way to Find Savings

Learn MoreArrow
Mobile App Image