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Wash and prepare vegetables. Slit small peppers. Core large peppers and cut into strips. Remove blossom end of cucumbers and cut into chunks. Peel and chunk carrots. Break cauliflower into flowerettes.
Pack vegetable medley into hot, sterilized jars, leaving 1/2-inch headspace.
In 3-quart saucepan, bring vinegar, water, salt and sugar to a boil. Pour hot solution over mix in jars, leaving 1/4-inch headspace. Remove air bubbles. Add liquid to bring headspace to 1/4-inch. Wipe jar rims. Add pre-treated lids and process in boiling water bath (10 minutes for altitudes of 6,000 feet or less; 15 minutes above 6,000 feet). For best flavor, store jars 5 to 6 weeks before opening.
Makes 7 to 8 pints.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (2885g) | ||
Recipe Makes: 1 | ||
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Calories: 427 | ||
Calories from Fat: 7 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.7g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 21106.9mg | 728 % | |
Potassium 2409.5mg | 63 % | |
Total Carbohydrate 41.9g | 12 % | |
Dietary Fiber 7.9g | 32 % | |
Sugars, other 33.9g | ||
Protein 7.4g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 427
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