Cooking > Food preservation > Canning > Pickling >

Mixed vegetables.

• Pickled carrots

• https://web.archive.org/web/20210415110222/archive.azcentral.com/12news/recipes/articles/2008/09/22/20080922pickledvegs09222008-CR.html

  • https://archive.ph/VIh8B

Ingredients ∞

• 1 head cauliflower
• 1 bundle broccoli
• 1 lg. green pepper
• 1 lg. red pepper

• Salad oil

Brine ∞

• 6 c. distilled or spring water
• 3 c. white vinegar

• 1/2 c. pickling salt

1. How to sterilize mason jars and lids
2. Wedge in vegetables
3. Place fresh garlic pieces and 1/2 teaspoon crushed red pepper into each quart jar.
4. Cover with boiling brine (see above) to within 1/2 inch of top.
5. Pour 1/4 inch of salad oil on top
6. Seal
7. Wait 2 weeks.
8. Makes 4 quarts.

9. Refrigerate after opening.

Carrot sticks and onions slices can be used for variation.