MIXED PICKLE RECIPES

Name: Mixed Pickles
Prep time: 15 min
Total time: 15 min
Yield: 35 , 35 serving(s)
Ingredients: 12 carrots; 2 cauliflower heads; 8 cucumbers, sliced; 3 sweet peppers; 3 green tomatoes; 2 hot peppers; 1 lb turnip; 2 -3 drops red food coloring; 3 cups white vinegar; 1 cup salt; 8 cups water

MIXED PICKLES RECIPE - FOOD.COM

Mixed Pickles Recipe - Food.com image

These are sooo delicious to have ready to eat!! This recipe makes a large amount of the pickled vegetables, so if you don't want as much I suggest cutting the recipe in half. **The preparation time doesn't include the time the vegetables need to sit in the jars. It's your own personal preference of how long you want to keep them in the jars before eating them, but personally I don't keep them that long because the boiling mixture pickles the vegetables quickly. Just give them a taste test after a couple days :) Enjoy!

Total Time 15 minutes

Prep Time 15 minutes

Yield 35 , 35 serving(s)

Number Of Ingredients 11

Ingredients

12 carrots
2 cauliflower heads
8 cucumbers, sliced
3 sweet peppers
3 green tomatoes
2 hot peppers
1 lb turnip
2 -3 drops red food coloring
3 cups white vinegar
1 cup salt
8 cups water

Steps:

Cut cauliflower in to flowers and wash. Slice the rest of the vegetables. Place in clean jars.
Mix water, salt, and vinegar and bring to a boil.
Pour boiling mixture into jars 1' from top, (if you are using the food coloring, add the few drops now) and seal the jars immediately.

Nutrition Facts : Calories 41.1, FatContent 0.2, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 3271.7, CarbohydrateContent 8.7, FiberContent 2.3, SugarContent 4.4, ProteinContent 1.7

MIXED PICKLES - RECIPES AND COOKING TIPS - BBC GOOD FOOD

Mixed pickles - Recipes and cooking tips - BBC Good Food image

Making your own pickles is easy and is a great way to use up leftover vegetables in your fridge. They're also great for your health and last up to 3 months. The vegetables I've used are just a guide, you can use whichever vegetables or herbs you wish.

Provided by em_macaussie

Total Time 13 minutes

Prep Time 10 minutes

Cook Time 3 minutes

Yield Makes 500g approx

Ingredients

Steps:

In a large bowl stir together all of the marinade ingredients. Add all the pickling ingredients to a large pot and bring to the boil. While the mixture is heating, slice the vegetables into bite sized pieces, usually circles for the cucumbers, radishes and carrots and length ways for the other vegetables. You want the pickling ingredients to be able to penetrate the vegetables so you don't want them to be too thick.
Add the vegetables to the boiling pickling mixture for three minutes before straining. Make sure while they're in the water that they are submerged, push them down with a spoon if necessary.
Add the hot vegetables to the marinade and mix it all together. Whilst still hot, spoon into sterilised jars and cover with the marinade. If the marinade doesn't fully cover the vegetables, pour over additional olive oil. Ideally wait a couple of weeks so the marinade can infuse. These will keep for up to three months in the cupboard and one week in the fridge after opening.

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