Mixed Vegetable Pickles
Prep Time
Makes
Cooking Mode
1 cup peeled and diced carrots
1 cup small cauliflower florets
1 cup medium diced celery
1 cup medium diced red pepper
1 jalapeño, seeded and finely diced
1½ cups white vinegar
1 tbsp salt
1 tbsp sugar
½ tsp mustard seeds
½ tsp whole black peppercorns
1 cup peeled and diced carrots
1 cup small cauliflower florets
1 cup medium diced celery
1 cup medium diced red pepper
1 jalapeño, seeded and finely diced
1½ cups white vinegar
1 tbsp salt
1 tbsp sugar
½ tsp mustard seeds
½ tsp whole black peppercorns
Directions
1Mix carrots, cauliflower, celery, red pepper and jalapeño in large bowl. Pack vegetables into two 2-cup (500 mL) canning jars. Set aside.
2In non-reactive saucepan (such as stainless steel), bring vinegar, 1½ cups (375 mL) water, salt, sugar, mustard seeds and peppercorns to a boil. Pour over vegetables.
3Apply lids and screw on bands loosely. Cool to room temperature, approx. 2 hr. Screw bands tightly. Store in refrigerator for up to 2 weeks.
Tips
1
Use any combination of vegetables. Swap carrots with 1 cup (250 mL) medium diced cucumber, or swap sweet red pepper with 1 cup (250 mL) medium diced zucchini.
Disclaimer
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Personal Note
Personal Note
