Mixed Vegetable Pickles

30 mins (prep 20, cooking 10)
13 ingredients
4 servings
These refrigerator pickles are easy and versatile. The recipe calls for cauliflower and carrots but you can use any equivalent amount of cucumbers, broccoli, peppers, brussels sprouts, baby squash or baby zucchini. These will keep for several weeks in the refrigerator. This recipe comes from the Chicago Tribune Good Eating section. Prep time does not include standing and chilling time.

Categories:  technique , side-dish , peppers , seasonal , canning , equipment , lunch~snacks , <-30-mins , served-cold , broccoli , number-of-servings , vegetarian , squash , stove-top , condiments,-etc. , refrigerator , snack , time-to-make , presentation , cauliflower , unprocessed~freezer , summer , carrots , to-go... , vegetable , picnic ,
Share on Newzsocial



Serving Size (12.14 g)
Servings 4
Amount per Serving
Calories 26.26 Calories from Fat 5.76
% Daily Value *
Total Fat 0.64g 3.92%
Saturated Fat 0.07g 1.31%
Trans Fat 0.01g %
Cholesterol 0.0mg 0.0%
Sodium 59.65mg 9.94%
Total Carbohydrate 4.85g 6.47%
Dietary Fiber 1.11 g 17.7%
Sugars 0.4 g %
Protein 0.97g 7.78%
Vitamin A 74.87IU% Vitamin C 7.13mg%
Calcium 18.26mg% Iron 1.09mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
fresh dill, cloves garlic, habanero pepper, ground cumin