Easy Pickled Vegetables Cauliflower, Red Peppers And Carrots
My go to recipe for fresh pickled vegetables - Easy Pickled Vegetables Cauliflower, Red Peppers And Carrots. Quick and easy to make, crunchy and flavorful. Add to salads, sandwiches, cheese trays or party platters.
Servings: 5 32-oz jars
Ingredients
- 1 kg red peppers bell peppers are ok
- 1 kg carrots washed and peeled
- 1 kg cauliflower florets
- 2 stalks celery
- 500 ml apple cider vinegar
- 15 tbsp sugar
- 5 tbsp salt
- 15 black peppercorns (optional)
- hot boiling water
Instructions
- Wash vegetables. Cut carrots into 1/2 centimeter rounds. Cut cauliflower into florets. Cut celery into 1/2 centimeter slices. Cut peppers in halves, remove stems and seers and cut into 1/2 centimeter slices.
- Wash jars and lids with hot soapy water. Place on a clean towel.
- Bring 3-4 liters water to a boil.
- To the bottom of each jar, add 100 ml apple cider vinegar, 1 tbsp salt. 3 tbsp sugar and 3 peppercorns (optional). Layer vegetables -carrots, cauliflower, celery, peppers. Fill to the top, press, to get more vegetables in, but do not squish.
- Top with hot water, filling jars almost to the top. Close lids. Close tight!
- Fill a large canning pot with water. Add jars. Bring to a boil and boil for 5 minutes.Remove from the pot and let jars cool to room temperature.
- Store in a cool and dry place for up to 6 months. Once you open a jar, store in the fridge for up to 1 week.
Video
Nutrition
Calories: 356kcal | Carbohydrates: 78g | Protein: 7g | Fat: 1g | Sodium: 7200mg | Potassium: 1774mg | Fiber: 14g | Sugar: 58g | Vitamin A: 39745IU | Vitamin C: 364.1mg | Calcium: 142mg | Iron: 2.6mg