Ingredients
- 1 red bell pepper, seeded and diced
- 1 Hungarian pepper, seeded and diced, about 1/2 cup
- 1 jalapeno chile pepper, seeded and finely diced
- 3-4 carrots, peeled and diced, about 1 cup
- 1 English cucumber, seeded and diced, or pickling cucumbers
- 1 green tomato or 2-3 small tomatillos, cored and diced
- 2 cups cauliflower chopped into small flowerettes
- Corn kernels from 1 ear of corn
- 1 onion, diced
- 2 1/2 teaspoons salt, divided
- 1/2 cup sugar
- 1 cup white wine vinegar or cider vinegar
- 1/2 cup water
- 1 teaspoon mustard seed
- 1 teaspoon ground turmeric
- 1 teaspoon celery salt
Preparation
- In a glass bowl, mix together vegetables and 2 teaspoons of the salt. Set aside.
- In a large saucepan, combine the vinegar, sugar, water, mustard seeds, celery salt turmeric, and remaining 1/2 teaspoon salt. Cook over medium-high heat until a low boil and sugar is dissolved. Add vegetable mixture and continue to cook over medium heat until heated through but not boiling, stirring often- approximately 5 minutes.
- Spoon mixture into glass storage containers and refrigerate, making sure that the vegetables are covered with the cooking liquid. Allow to cool on countertop before sealing. Refrigerate up to 3 months.
Categories
- Appetizer
- Side Dish
- Vegetable
- Dairy Free
- Gluten Free
- Vegan
- Vegetarian
- MHealthy