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.
Prep Time20 minutes mins
Cook Time5 minutes mins
Total Time1 hour hr
Course: Appetizer
Cuisine: bulgarian
Servings: 5 32-oz jars
- 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
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.
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