Vegetable Pickles
Servings
16people
Servings
16people
Ingredients
  • 1tablespoon olive oil
  • 2 onions, halved and thinly sliced
  • 2cloves garlic, finely chopped
  • 1cup white wine vinegar
  • 1/4cup firmly packed brown sugar
  • 1/4 cup natural cane sugar
  • 1cup julienne carrots
  • 1cup julienne zucchini
  • 1 cup julienne rutabaga or daikon radish
  • 1cup finely diced red bell pepper
  • 2 teaspoons pickling spice (available in many natural foods stores)
  • 2teaspoons salt
  • 4 bay leaves
Instructions
  1. In a large, heavy pot, heat oil over medium-high heat. Add onions and cook for 5 minutes, stirring frequently. Reduce heat, add garlic, and cook 1 minute, stirring frequently. Add vinegar and bring to a boil. Stir in sugars and return to a boil, stirring constantly.
  2. Heat four 1-cup jars and lids.
  3. Add carrots, zucchini, rutabaga or radish, pepper, spice, and salt to the boiling mixture. Simmer gently for 35-40 minutes, stirring frequently, until liquid is thickened and vegetables are crisp-tender.
  4. Fill hot jars with vegetables, sliding 1 bay leaf down the side of each jar. Pour hot brine atop vegetables, leaving 1/2-inch headspace. Top with lids. Process jars at a full rolling boil for 15 minutes.
Recipe Notes
Nutrition Facts
Vegetable Pickles
Amount Per Serving
Calories 52 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Sodium 300mg 13%
Total Carbohydrates 10g 3%
Dietary Fiber 1g 4%
Protein 1g 2%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (1/4 cup): 52 cal, 1g fat (0g mono, 0g poly, 0g sat), 0mg chol, 1g protein, 10g carb, 1g fiber, 300mg sodium