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Pickled Vegetables

Source: Outdoor Entertaining
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Rating: 4.5   Reviews: 2 See Reviews
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Active Time:  10 Minutes
Total Time:  1 Hour 15 Minutes
  Makes 3 cups
3/4 cup small cauliflower florets
3/4 cup small broccoli florets
1/2 cup sliced, peeled carrots
1/4 cup chopped green beans
1/4 cup chopped red bell pepper
1/4 cup chopped yellow bell pepper
1 1/2  medium stalks celery, sliced
1/3 cup sliced fennel
1 1/2  cups white vinegar
1 cup water
3/4 cup sugar
3 bay leaves
1 teaspoon black mustard seeds
1 teaspoon white mustard seeds
1 tablespoon chopped red chiles
Pickled Vegetables Recipe at
Bring a large saucepan of salted water to a boil. Blanch all vegetables seperately, using a slotted spoon to remove to a bowl of very cold water. Drain the vegetables and pat dry. Spoon vegetables into a sterilized jar.

Combine vinegar, water, sugar, bay leaves and mustard seeds in a pan. Set over heat and stir to disolve sugar. Bring to a boil, reduce heat, add chilis and simmer for 5 minutes. Pour vinegar mixture into jar to cover vegetables completely. Cool and seal.

Serving Size = 1/4 cup

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 3 cups
Calories: 74
Sodium: 19mg
Fiber: 2g
Carbohydrates, Total: 18g
Protein: 1g
% Cal. from Fat: 0%
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Tom Reviewed: 08/14/2009
I doubled the quantities and substituted sweet potatoes for the green beans and used a 4.5oz can of chopped green chiles instead of the red chiles. Got lots of good comments. The chiles give the veggies a lot of flavor and the sugar adds a sweet/hot taste.
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