Pickled Vegetables | Schnucks
Pickled Vegetables Pickled Vegetables

Try pickling your vegetables with this recipe from Schnucks.

1 H 14

Pickled Vegetables

Produce

Try pickling your vegetables with this recipe from Schnucks.

1 H

14

Try pickling your vegetables with this recipe from Schnucks.

Ingredients

Marinade
  • 64 oz distilled white vinegar
  • 9 cups water
  • 2¼ cups Schnucks granulated sugar
  • ⅓ cup kosher salt
  • 2 tbsp pickling spice blend
  • 2 tsp Schnucks crushed red pepper flakes
  • 1½ tsp Schnucks dried oregano leaves
Vegetables
  • ½ cup garlic cloves
  • 4 cups carrots, chopped
  • 8 cups cauliflower, cut into 1½" pieces
  • 6 cups green cabbage, coarsely chopped into 2" chunks
  • 2 red bell peppers, cut into 1½" pieces

Instructions

  1. In 8-quart stainless steel saucepot, heat all Marinade ingredients to boiling over high heat, stirring occasionally to dissolve sugar. Add garlic; boil 3 minutes. Add carrots; boil 1 minute. Add cauliflower; boil 30 seconds. Add cabbage; boil 30 seconds. Remove saucepot from heat; add bell peppers and let stand 15 minutes.
  2. With large slotted spoon or sieve, transfer vegetables to large bowl or container (large enough to hold about 5 quarts). Reserve marinade. Let vegetables and marinade cool to room temperature. When cool, pour enough reserved marinade over vegetables to cover; discard remaining marinade. Cover and refrigerate at least overnight or up to 1 week.

Nutrition Facts

44 Calories Per Serving

FAT: 0G

CHOLESTEROL: 0MG

SODIUM: 47MG

CARBOHYDRATES: 10G

FIBER: 1G

SUGARS: 7G

PROTEIN: 1G

Pickled Vegetables Pickled Vegetables

Pickled Vegetables

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