MIXED VEGETABLE PICKLE RECIPE RECIPES

Name: Mixed Vegetable Pickles
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 half pints
Ingredients: 1/4 head cauliflower, broken into florets; 2 carrots, peeled,thinly sliced; 2 sprigs fresh dill; 2 sprigs cilantro; 6 cloves garlic, quartered; 2 serrano chilies, quartered lengthwise; 1 habanero pepper, halved; 1 quart white wine vinegar; 4 teaspoons sea salt; 2 teaspoons dry mustard; 2 teaspoons ground cumin; 1 teaspoon turmeric

MIXED VEGETABLE PICKLES RECIPE - FOOD.COM

Mixed Vegetable Pickles Recipe - Food.com image

These refrigerator pickles are easy and versatile. The recipe calls for cauliflower and carrots but you can use any equivalent amount of cucumbers, broccoli, peppers, brussels sprouts, baby squash or baby zucchini. These will keep for several weeks in the refrigerator. This recipe comes from the Chicago Tribune Good Eating section. Prep time does not include standing and chilling time.

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 4 half pints

Number Of Ingredients 12

Ingredients

1/4 head cauliflower, broken into florets
2 carrots, peeled,thinly sliced
2 sprigs fresh dill
2 sprigs cilantro
6 cloves garlic, quartered
2 serrano chilies, quartered lengthwise
1 habanero pepper, halved
1 quart white wine vinegar
4 teaspoons sea salt
2 teaspoons dry mustard
2 teaspoons ground cumin
1 teaspoon turmeric

Steps:

Arrange cauliflower and carrots in four half-pint canning jars; set aside.
Heat remaining ingredients to a boil in a saucepan over medium heat, cook 10 minutes.
Turn off heat; let steep 5 minutes.
Pour mixture over the vegetables to cover.
Cover jars tightly; cool to room temperature, about 1 hour.
Refrigerate at least three days before serving.

Nutrition Facts : Calories 47.6, FatContent 1, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 2362, CarbohydrateContent 9, FiberContent 2.6, SugarContent 3.2, ProteinContent 2.2

MIXED VEGETABLE PICKLES RECIPE | MYRECIPES

Mixed Vegetable Pickles Recipe | MyRecipes image

Provided by MyRecipes

Yield 5 pints

Number Of Ingredients 14

Ingredients

1 quart sliced small cucumbers (1-inch slices)
2 cups sliced carrots
(1 1/2-inch slices)
2 cups sliced celery (1 1/2-inch slices)
2 cups small whole pickling onions
2 sweet red peppers, cut into 1/3-inch strips
1 small cauliflower, broken into flowerets
1 cup salt
1 gallon cold water
6?½ cups white vinegar
2 cups sugar
1 fresh hot red pepper, sliced crosswise
¼ cup mustard seeds
2 tablespoons celery seeds

Steps:

Combine cucumber, carrot, celery, onions, sweet red pepper, and cauliflower in a large glass, ceramic, or stainless steel container. Dissolve salt in water; pour over vegetable mixture. Cover and let stand in a cool place 12 hours. Rinse and drain 3 times.
Combine vinegar, sugar, hot red pepper, and mustard and celery seeds in a stainless steel stockpot. Bring to a boil; boil 3 minutes, stirring until sugar dissolves. Add vegetables. Reduce heat; simmer, stirring gently several times, until thoroughly heated.
Pack vegetables into hot sterilized jars; cover with syrup, leaving 1/2-inch head space. Remove air bubbles. Cover with metal lids, and screw bands tight. Process in boiling-water bath 15 minutes.
Note: The spices may be tied in a cheesecloth bag and discarded before packing into jars.

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