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    You are in: Home / Recipes / Mixed Vegetable Pickles Recipe
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    Mixed Vegetable Pickles

    Mixed Vegetable Pickles. Photo by Hey Jude

    1/1 Photo of Mixed Vegetable Pickles

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    Hey Jude's Note:

    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.

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    Ingredients:

    Yield:

    half pi ...

    Units: US | Metric

    Directions:

    1. 1
      Arrange cauliflower and carrots in four half-pint canning jars; set aside.
    2. 2
      Heat remaining ingredients to a boil in a saucepan over medium heat, cook 10 minutes.
    3. 3
      Turn off heat; let steep 5 minutes.
    4. 4
      Pour mixture over the vegetables to cover.
    5. 5
      Cover jars tightly; cool to room temperature, about 1 hour.
    6. 6
      Refrigerate at least three days before serving.

    Ratings & Reviews:

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    Nutritional Facts for Mixed Vegetable Pickles

    Serving Size: 1 (382 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 47.5
     
    Calories from Fat 8
    18%
    Total Fat 0.9 g
    1%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 2362.0 mg
    98%
    Total Carbohydrate 8.9 g
    2%
    Dietary Fiber 2.6 g
    10%
    Sugars 3.1 g
    12%
    Protein 2.2 g
    4%

    The following items or measurements are not included:

    white wine vinegar

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