Ingredients for Mixed Pickled Veggies
- Carrots
- Cauliflower
- Pickling Cucumbers
- Banana Peppers
- Pickling Onions
- Garlic Cloves
- Brine
- Salt
- Granulated Sugar
- White Vinegar
- Celery Seed
- Mustard Seeds
- Turmeric
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How to Make Mixed Pickled Veggies
- Wash and chop your vegetables into bite-sized pieces. (See ingredient list for suggestions)
- Sterilize your jars and lids by boiling in water for 10 minutes. Set aside.
- Firmly pack the prepared vegetables and garlic cloves into the sterilized jars, leaving ½ inch headspace at the top.
- In a large saucepan, combine vinegar, water, sugar, salt, and peppercorns. Bring to a rolling boil, stirring until sugar and salt are completely dissolved.
- Carefully pour the hot brine over the vegetables in the jars, leaving ½ inch headspace.
- Remove any air bubbles by gently tapping the jars on the counter.
- Wipe the jar rims clean with a damp cloth.
- Place the sterilized lids on the jars and screw on the metal bands tightly, but not overly so.
- Process in a boiling water bath for 5 minutes. Ensure jars are fully submerged during processing.
- Remove jars from the water bath and let cool completely. You should hear a satisfying 'pop' as the lids seal.
- Check for seals after cooling. Store sealed jars in a cool, dark place for at least 2 weeks before enjoying the full flavor.
Nutrition Information (Approximate per serving)
Sodium
100 g
Sugar
853g
Fat
1g
Carbs
77g
