Pickled Vegetables
Try pickling your vegetables with this recipe from Schnucks.
1 hr
14 Serving(s)
Ingredients
Marinade
- 64 oz. distilled white vinegar
- 9 cups water
- 2 1/4 cup granulated sugar
- 1/3 cup Kosher salt
- 2 tbsp. pickling spice blend
- 2 tsp. crushed red pepper flakes
- 1 1/2 tsp. dried oregano leaves
Vegetables
- 1/2 cup garlic cloves
- 4 cups carrots, chopped
- 8 cups cauliflower, cut into 1 1/2-inch pieces
- 6 cups green cabbage, coarsely chopped into two-inch chunks
- 2 red bell peppers, cut into 1 1/2-inch pieces
Instructions
- In eight-quart stainless steel sauce pot, heat all Marinade ingredients to boiling over high heat, stirring occasionally to dissolve sugar. Add garlic; boil three minutes. Add carrots; boil one minute. Add cauliflower; boil thirty seconds. Add cabbage; boil thirty seconds. Remove sauce pot from heat; add bell peppers and let stand fifteen minutes.
- With large slotted spoon or sieve, transfer vegetables to large bowl or container (large enough to hold about five 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 one week.
Nutrition Facts
44 Calories Per ServingSodium: 47mgCarbohydrates: 10gFiber: 1gSugars: 7gProtein: 1gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe