Side Items

Pickled Veggies, Low Carb is for Side Dish.

Pickled Veggies, Low Carb takes 30 minutes to prepare.

Pickled Veggies, Low Carb takes 1500 minutes to cook.

Pickled Veggies, Low Carb makes 128 servings.

The ingredients for Pickled Veggies, Low Carb are:

3 quart basket of mild banana peppers
1 quart basket of hot banana peppers
1 whole stalk of celery, leaves removed
3 large heads of cauliflower
3 cloves garlic, chopped fine
2 carrots for color
1? quart of cider vinegar (6 cups)
2? cups canola oil (or other vegetable oil other than olive oil)
4 cups cold water
? cup sea salt
1/3 cup oregano

Here is how you make Pickled Veggies, Low Carb:

1. Chop banana peppers, celery, cauliflower, garlic, & carrots into bite-sized pieces. 2. In a very large pot, make a brine from vinegar, canola oil, water, sea salt, & oregano (do not substitute olive oil for canola oil. Stir well.3. Add all remaining ingredients to pot; refrigerate. 4. Stir mixture every 90 minutes or so for one whole day.5. Ladle mixture into clean pint or quart jars with new lids. Will keep in refrigerator for up to a year. Do not store on shelf as this is not sealed. Serving Size:?Makes 128 servings

The nutritional information for Pickled Veggies, Low Carb is:

• Servings Per Recipe: 128
• Amount Per Serving
• Calories: 56.2

• Total Fat: 4.5 g
• Cholesterol: 0.0 mg
• Sodium: 681.2 mg
• Total Carbs: 4.1 g
• Dietary Fiber: 2.0 g
• Protein: 1.1 g

The dietary needs meet for Pickled Veggies, Low Carb is Low Carb