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Ingredients
US|METRIC
12 SERVINGS
- 1 head cauliflower
- 1 1/2 lb. florets
- 1 lb. carrots (young, sliced on the bias if large, left whole or sliced in half lengthwise if small)
- 8 oz. cipollini (pearl or small, onons, peeled)
- 7 oz. green beans (sliced into 2-inch lengths, 2 cups)
- 4 celery stalks (large, sliced on the bias into 2-inch lengths, 2 cups)
- 1 red bell pepper (cored, trimmed, sliced into thin strips)
- 1 yellow bell pepper (cored, trimmed, sliced into thin strips)
- 2 cups white wine vinegar
- 2 cups distilled white vinegar
- 2 cups water
- 2 Tbsp. fine sea salt
- 4 Tbsp. sugar
- 1 tsp. whole black peppercorns
- 1 tsp. red chile pepper (crushed)
- 1/2 tsp. whole cloves
- 1/2 tsp. juniper berries (whole)
- 2 fresh bay leaves
- 6 Tbsp. virgin olive oil (extra-)
- water (Basic, bath canning equipment, see NOTES)
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NutritionView More
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160Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories160Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium1250mg52% |
| Potassium580mg17% |
| Protein4g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate19g6% |
| Dietary Fiber5g20% |
| Sugars10g |
| Vitamin A140% |
| Vitamin C190% |
| Calcium8% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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