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Pickled VegetablesPickled Vegetables
Pickled Vegetables

Pickled Vegetables

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Recipe - Price Rite Marketplace Corporate
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
Bowl & Basket Distilled White Vinegar, 32 fl oz
Bowl & Basket Distilled White Vinegar, 32 fl oz
$1.19$0.04/fl oz
9 cups water
POLAND SPRING Brand 100% Natural Spring Water, 1-gallon plastic jug
POLAND SPRING Brand 100% Natural Spring Water, 1-gallon plastic jug
$1.89$0.01/fl oz
2 1/4 cups granulated sugar
Domino Premium Pure Cane Granulated Sugar, 12 oz
Domino Premium Pure Cane Granulated Sugar, 12 oz
$1.00$0.08/oz
1/3 cup kosher salt
Morton Salt, Plain, 26 Ounce
Morton Salt, Plain, 26 Ounce
$1.69$0.07/oz
2 Tbs pickling spice
B&G Bread & Butter Chips with Whole Spices Pickles, 24 fl oz
B&G Bread & Butter Chips with Whole Spices Pickles, 24 fl oz
$1.99$0.08/fl oz
2 tsp crushed red pepper flakes
Golden Flake Chili Lime Chicharrones Fried Pork Skins, 4 oz
Golden Flake Chili Lime Chicharrones Fried Pork Skins, 4 oz
$1.99$0.50/oz
1 1/2 tsp dried oregano leaves
Hunt's Basil, Garlic & Oregano Diced Tomatoes, 14.5 oz
Hunt's Basil, Garlic & Oregano Diced Tomatoes, 14.5 oz
$1.49$0.10/oz
2 garlic bulbs, cloves separated and peeled, then ends trimmed (about ½ cup)
Fresh Garlic
Fresh Garlic
$0.87 avg/ea$3.49/lb
1 1/2 lbs carrots, each cut lengthwise in half, then cut crosswise into 1-inch pieces (about 4 cups)
Fresh Carrots, 2 lb bag
Fresh Carrots, 2 lb bag
$1.99$1.00/lb
1 medium head cauliflower, cut into 1½-inch pieces (about 8 cups)
Birds Eye Steamfresh Broccoli & Cauliflower, 10.8 oz
Birds Eye Steamfresh Broccoli & Cauliflower, 10.8 oz
$1.79$0.17/oz
1/4 large head green cabbage, coarsely chopped into 2-inch pieces (about 6 cups)
Fresh Green Cabbage
Fresh Green Cabbage
$3.12 avg/ea$0.89/lb
2 medium red bell peppers, each cut into 1½-inch pieces (about 3 cups)
Thin 'n Trim Sweet Italian with Red Bell Peppers Chicken Sausage, 5 count, 10 oz
Thin 'n Trim Sweet Italian with Red Bell Peppers Chicken Sausage, 5 count, 10 oz
$3.99$0.40/oz

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.