Hot Pickled Veggies Recipe

Name: Hot Pickled Veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound pearl onions peeled; 1 pound cauliflower flowerets; 1 pound carrots sliced, baby carrots are fine; 1 pound green bell peppers sliced; 1 pound red bell peppers; 8 cloves garlic; 8 jalapeno peppers; 5 cups vinegar labeled 5%% acidity; 1 3/4 cups sugar; 1 1/2 cups water; 1/4 cup pickling salt; 1/4 cup mustard seed

Servings: persons

1 pound pearl onions peeled
1 pound cauliflower flowerets
1 pound carrots sliced, baby carrots are fine
1 pound green bell peppers sliced
1 pound red bell peppers
8 cloves garlic
8 jalapeno peppers
5 cups vinegar labeled 5%% acidity
1 3/4 cups sugar
1 1/2 cups water
1/4 cup pickling salt
1/4 cup mustard seed

1
Place one clove garlic and 1 pepper in each hot wide mouth pint jar. Put onions and cauliflower in metal strainer or wire basket. Lower into a large pan of briskly boiling water. When water returns t a boil, remove strainer from water and fill jars with onions and cauliflower. When water returns to boil, repeat with carrots and peppers, leave 1/2 inch head space in each jar.
2
Combine the vinegar, sugar, water pickling salt and mustard seed in a 3-4 quart pan over medium heat. Bring to boil. Remove from heat and immediately pour over veggies in the jars, leaving 1/2 inch head space. Carefully run a nonmetallic utensil down inside of jars to remove trapped air bubbles. Wipe jar top and threads clean. Place hot lids and screw bands on firmly. Process in boiling water canner for 10 minutes.

664

kcal

Calories

Fat

143

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound pearl onions peeled, 1 pound cauliflower flowerets, 1 pound carrots sliced, baby carrots are fine, 1 pound green bell peppers sliced, and more.

Yes, Hot Pickled Veggies falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hot Pickled Veggies

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