Pickled Veggies Delight
A family recipe made with seasonal veggies and then pickled to enjoy as a garnish, side dish or appetizer. Perfect for canning and gift giving.
Ingredients
- 10 sweet peppers
- 8 jalapeños sliced
- 1 bag baby carrots
- 1 bag pearl onions
- 1 bag potato medley purple, white and red petite bite size potatoes
- 4 cups broccoflower cut in florets
- 1 head of garlic cloves
- 3 cups of apple cider or white vinegar
- 1 cup of water
- 2 tablespoons of pickling spice blend cinnamon, allspice, mustard seed, coriander, bay leaves, ginger, cloves, black pepper, mace, and cardamom
- 2 tablespoons red pepper crushed
- 1 tablespoon salt
Instructions
- Turn on your stove place the pot and add the vinegar, water, pickling spices, red pepper, and salt.
- Add the potatoes and let them simmer at lower flame and cover the pot.
- Check potatoes when these are ready add rest of the veggies and cook for 5 minutes.
- Take the jars fill them with the veggies and ladle the rest of the vinegar with the spices up to the level of the jar and seal.
Notes
Do not overcook as peppers will become soggy and the color won’t be as bright. Pickled veggies need to look bright and crisp to the bite.
You can use the traditional pressure cooker canning or boil canning to seal the bottles.
Nutrition
Serving: 0gCarbohydrates: 0gProtein: 0gFat: 0gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgPotassium: 0mgFiber: 0gSugar: 0gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg
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