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Ingredientes
- 12 sm carrots*, (12 to 18)
- 1 sm bunc celery
- 2 lrg red or possibly green bell peppers
- 1 lrg cauliflower, (abt. 2 lbs.)
- 1 c. salt
- 4 quart , cool water
- 1 lb pickling onions, peeled or possibly
- 1 lb tiny white boiling onions peeled
- 2 quart white vinegar
- 1/4 c. mustard seeds
- 2 Tbsp. celery seeds
- 1 sm dry warm red chile
- 2 1/2 c. sugar About 3/4" in diameter at the top.
Direcciones
- Peel carrots; cut in half lengthwise and then into 1 1/2" lengths; measure 4 c.. Remove strings from celery; slice lengthwise and then into 1 1/2" lengths; measure 3 c.. Remove seeds and stems from peppers and cut into 1" wide strips. Break cauliflower into 1 1/2" thick flowerets and trim stems.
- Stir salt into the cool water till dissolved. Add in measured carrots and celery, peppers, cauliflowerets and onions. Let stand, covered, in refrigerator for 12 to 18 hrs (overnight); then drain, rinse in cool water and drain again.
- In a 6 quart. stainless steel or possibly enamel pan, combine vinegar, mustard seeds, celery seeds, chile and sugar; bring to a boil and continue to boil for 3 min. Add in vegetables and boil till vegetables are almost tender (10 min); throw away chile. Pack sterilized pint jars with boiling vegetables.
- Stir boiling vinegar mix to blend seasonings, then pour into jar, filling jar to within 1/2" of rim. Stor e any jars which do not seal in the refrigerator and use within a month. Store sealed jars in a cold, dry place.
- Note: Recipe doesn't call for a boiling-water bath, perhaps because the vegetables and vinegar mix are both boiling.
- Delicious as an appetizer or possibly with cool meats.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1380g | |
| Recipe makes 6 servings | |
| Calories 602 | |
| Calories from Fat 31 | 5% |
| Total Fat 3.71g | 5% |
| Saturated Fat 0.34g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 19386mg | 808% |
| Potassium 1021mg | 29% |
| Total Carbs 127.71g | 34% |
| Dietary Fiber 7.5g | 25% |
| Sugars 111.53g | 74% |
| Protein 6.04g | 10% |
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