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Nutrition Facts
Serving Size 1 half pints 95g Recipe makes 4 half pints) The following items or measurements are not included below: 1 quart white wine vinegar
Calories 47
Calories from Fat 8		(18%)
Amount Per Serving		%DV
	Total Fat 1.0g	1%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.5g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 2362mg		98%
Potassium 320mg		9%
Total Carbohydrate 9.0g		2%
	Dietary Fiber 2.6g	10%
	Sugars 3.2g
Protein 2.2g		4%
how is this calculated?

Mixed Vegetable Pickles

Recipe #68021 | 30 min | 20 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Hey Jude
Aug 1, 2003

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.

4 half pints (change servings and units)

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

Directions

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