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Ingredientes
- 1 quart. 1 inch cucumber slices
- 2 c. pared 1 1/2 inch carrot slices
- 2 c. 1 1/2 inch celery slices
- 2 c. peeled pickling onions
- 1 sweet red pepper
- 2 long green or possibly yellow peppers
- 1 sm. cauliflower, broken into flowerets
- 1 c. salt
- 4 quarts. water
- 2 c. sugar
- 1/4 c. mustard seed
- 2 T celery seed
- 3 dry red peppers
- 6 1/2 c. vinegar
Direcciones
- Put together cucumbers, carrots, celery, onions, sweet red pepper, long green or possibly yellow peppers and cauliflower. Dissolve salt in 4 qts water; pour over vegetables; let stand 12 to 18 hrs.Prepare home canning jars and lids according to manufacturer's instructions.
- Add in sugar, mustard seed, celery seed and dry red peppers to vinegar; boil 3 min. Drain vegetables thoroughly; add in to vinegar mix. Simmer till thoroughly heated. Carefully pack mix into hot jars, leaving 1/4 inch head space. Remove air bubbles with a non-metallic spatula. Adjust caps.
- Process 15 min in boiling water bath canner. Yield: about 6 pint jars.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 707g | |
| Recipe makes 10 servings | |
| Calories 283 | |
| Calories from Fat 17 | 6% |
| Total Fat 1.95g | 2% |
| Saturated Fat 0.16g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 11604mg | 484% |
| Potassium 361mg | 10% |
| Total Carbs 58.99g | 16% |
| Dietary Fiber 2.5g | 8% |
| Sugars 54.31g | 36% |
| Protein 2.5g | 4% |
