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Pickled VegetablesPickled Vegetables
Pickled Vegetables
Pickled Vegetables
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Recipe - The Fresh Grocer of Luzerne Shopping Center
PickledVegetables.jpg
Pickled Vegetables
Prep Time35 Minutes
Servings14
Cook Time5 Minutes
Calories44
Ingredients
1 bottle (64 ounces) distilled white vinegar
9 cups water
2 1/4 cups granulated sugar
1/3 cup kosher salt
2 Tbs pickling spice
2 tsp crushed red pepper flakes
1 1/2 tsp dried oregano leaves
2 garlic bulbs, cloves separated and peeled, then ends trimmed (about ½ cup)
1 1/2 lbs carrots, each cut lengthwise in half, then cut crosswise into 1-inch pieces (about 4 cups)
1 medium head cauliflower, cut into 1½-inch pieces (about 8 cups)
1/4 large head green cabbage, coarsely chopped into 2-inch pieces (about 6 cups)
2 medium red bell peppers, each cut into 1½-inch pieces (about 3 cups)
Directions

1. In 8-quart stainless steel saucepot, heat all marinade ingredients to boiling over high heat, stirring occasionally to dissolve sugar. Add garlic; cook 3 minutes. Add carrots; cook 1 minute. Add cauliflower; cook 30 seconds. Add cabbage; cook 30 seconds. Remove saucepot from heat; add peppers and let stand 15 minutes.

 

2. Drain vegetables, reserving marinade. Refrigerate vegetables and marinade, uncovered, 2 hours. Place vegetables in large bowl. Pour enough reserved marinade over vegetables to cover; discard remaining marinade. Cover and refrigerate at least overnight or up to 1 week. Keep refrigerated.

 

Nutritional Information
  • 0 g Fat
  • 0 g Saturated fat
  • 0 mg Cholesterol
  • 47 mg Sodium
  • 10 g Carbohydrates
  • 1 g Fiber
  • 1 g Protein
35 minutes
Prep Time
5 minutes
Cook Time
14
Servings
44
Calories

Shop Ingredients

Makes 14 servings
1 bottle (64 ounces) distilled white vinegar
Mike's Amazing Distilled White Vinegar, one gallon
Mike's Amazing Distilled White Vinegar, one gallon
$2.79$0.02/fl oz
9 cups water
Bowl & Basket Spring Water, 16.9 fl oz, 24 count
Bowl & Basket Spring Water, 16.9 fl oz, 24 count
On Sale!
$3.33 was $3.99$0.01/fl oz
2 1/4 cups granulated sugar
Domino Premium Pure Cane Granulated Sugar, 4 lb
Domino Premium Pure Cane Granulated Sugar, 4 lb
$4.29$1.07/lb
1/3 cup kosher salt
Morton Coarse Kosher Salt, 48 oz
Morton Coarse Kosher Salt, 48 oz
$3.99$0.08/oz
2 Tbs pickling spice
McCormick Pickling Spice, 1.5 oz
McCormick Pickling Spice, 1.5 oz
$4.99$3.33/oz
2 tsp crushed red pepper flakes
McCormick Crushed Red Pepper, 2.62 oz
McCormick Crushed Red Pepper, 2.62 oz
$3.19$1.22/oz
1 1/2 tsp dried oregano leaves
McCormick Oregano Leaves, 0.75 oz
McCormick Oregano Leaves, 0.75 oz
$2.99$3.99/oz
2 garlic bulbs, cloves separated and peeled, then ends trimmed (about ½ cup)
Fresh Garlic
Fresh Garlic
$1.00 avg/ea$3.99/lb
1 1/2 lbs carrots, each cut lengthwise in half, then cut crosswise into 1-inch pieces (about 4 cups)
Carrots, 1 Bunch, 1 each
Carrots, 1 Bunch, 1 each
$2.99
1 medium head cauliflower, cut into 1½-inch pieces (about 8 cups)
Cauliflower Florets , 1 pound
Cauliflower Florets , 1 pound
$5.99/lb$5.99/lb
1/4 large head green cabbage, coarsely chopped into 2-inch pieces (about 6 cups)
Organic Green Cabbage, 1 ct, 3.5 pound
Organic Green Cabbage, 1 ct, 3.5 pound
$6.97 avg/ea$1.99/lb
2 medium red bell peppers, each cut into 1½-inch pieces (about 3 cups)
Red Bell Pepper, 1 ct
Red Bell Pepper, 1 ct
On Sale!
$0.75 avg/ea was $1.12 avg/ea$1.99/lb

Nutritional Information

  • 0 g Fat
  • 0 g Saturated fat
  • 0 mg Cholesterol
  • 47 mg Sodium
  • 10 g Carbohydrates
  • 1 g Fiber
  • 1 g Protein

Directions

1. In 8-quart stainless steel saucepot, heat all marinade ingredients to boiling over high heat, stirring occasionally to dissolve sugar. Add garlic; cook 3 minutes. Add carrots; cook 1 minute. Add cauliflower; cook 30 seconds. Add cabbage; cook 30 seconds. Remove saucepot from heat; add peppers and let stand 15 minutes.

 

2. Drain vegetables, reserving marinade. Refrigerate vegetables and marinade, uncovered, 2 hours. Place vegetables in large bowl. Pour enough reserved marinade over vegetables to cover; discard remaining marinade. Cover and refrigerate at least overnight or up to 1 week. Keep refrigerated.