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Prep Time
15 mins
Cooking Time
2 h
Total Time
2 h 30 m
4 cups (1 L)


1 cup
peeled and diced carrots
250 mL
1 cup
small cauliflower florets
250 mL
1 cup
medium diced celery
250 mL
1 cup
medium diced red pepper
250 mL
jalapeño, seeded and finely diced
1½ cups
white vinegar
375 mL
1 tbsp
15 mL
1 tbsp
15 mL
½ tsp
mustard seeds
2 mL
½ tsp
whole black peppercorns
2 mL


Step 1

Mix carrots, cauliflower, celery, red pepper and jalapeño in large bowl. Pack vegetables into two 2-cup (500 mL) canning jars. Set aside.

Step 2

In non-reactive saucepan (such as stainless steel), bring vinegar, 1½ cups (375 mL) water, salt, sugar, mustard seeds and peppercorns to a boil. Pour over vegetables.

Step 3

Apply lids and screw on bands loosely. Cool to room temperature, approx. 2 hr. Screw bands tightly. Store in refrigerator for up to 2 weeks.


Use any combination of vegetables. Swap carrots with 1 cup (250 mL) medium diced cucumber, or swap sweet red pepper with 1 cup (250 mL) medium diced zucchini.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (¼ cup/60 mL):
3 g
1 g
2 g
230 mg
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