1/1 Photo of Mixed Vegetable Pickles
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.
My Private Note
half pi ...
Units: US | Metric
- 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
- 1Arrange cauliflower and carrots in four half-pint canning jars; set aside.
- 2Heat remaining ingredients to a boil in a saucepan over medium heat, cook 10 minutes.
- 3Turn off heat; let steep 5 minutes.
- 4Pour mixture over the vegetables to cover.
- 5Cover jars tightly; cool to room temperature, about 1 hour.
- 6Refrigerate at least three days before serving.
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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
- Total Fat 0.9 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 2362.0 mg
- Total Carbohydrate 8.9 g
- Dietary Fiber 2.6 g
- Sugars 3.1 g
- Protein 2.2 g
The following items or measurements are not included:
white wine vinegar