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Ingredients
- 1 head cauliflower
- 1 bundle broccoli
- 1 lg. green pepper
- 1 lg. red pepper
- Salad oil
Directions
- In warm sterilized qt jars, place fresh garlic pcs and scant 1/2 tsp. crusted red pepper into each qt jar. Then wedge in vegetables. Cover with boiling brine to with in 1/2 inch of top. Pour 1/4 inch of salad oil on top and seal. You may use your pickle jars or possibly other vacuum seal jars. Put lids or possibly covers in warm water. Kerr lids can also be used. In 2 weeks you will have the tastiest pickled vegetables. Chill after opening. Carrot sticks and onions slices can be used for variation. Makes 4 qts. Makes an excellent gift.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 274g | |
| Calories 70 | |
| Calories from Fat 6 | 9% |
| Total Fat 0.64g | 1% |
| Saturated Fat 0.12g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 11mg | 0% |
| Potassium 534mg | 15% |
| Total Carbs 14.62g | 4% |
| Dietary Fiber 5.2g | 17% |
| Sugars 9.0g | 6% |
| Protein 2.59g | 4% |
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