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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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These are sooo delicious to have ready to eat!! This recipe makes a large amount of the pickled vegetables, so if you don't want as much I suggest cutting the recipe in half. **The preparation time doesn't include the time the vegetables need to sit in the jars. It's your own personal preference of how long you want to keep them in the jars before eating them, but personally I don't keep them that long because the boiling mixture pickles the vegetables quickly. Just give them a taste test after a couple days :) Enjoy! Ingredients:
12 carrots |
2 cauliflower heads |
8 cucumbers, sliced |
3 sweet peppers |
3 green tomatoes |
2 hot peppers |
1 lb turnip |
2 -3 drops red food coloring |
3 cups white vinegar |
1 cup salt |
8 cups water |
Directions:
1. Cut cauliflower in to flowers and wash. Slice the rest of the vegetables. Place in clean jars.
2. Mix water, salt, and vinegar and bring to a boil.
3. Pour boiling mixture into jars 1' from top, (if you are using the food coloring, add the few drops now) and seal the jars immediately.
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