Nutritional Info

Nutrition Facts

Serving Size 1 (568g)

Calories 555
Calories from Fat 190 (34%)
Amount Per Serving %DIV
Total Fat 21.1g 32%
Saturated Fat 8.2g 41%
Monounsaturated Fat 8.8g
Polyunsaturated Fat 4.1g
Trans Fat 0.0g
Cholesterol 249.9mg 83%
Sodium 2251.8mg 98%
Potassium 759.6mg 16%
Total Carbohydrate 23.1g 8%
Dietary Fiber 5.4g 22%
Sugars 5.5g
Protein 59.9g 120%

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Recipe Description
This recipe serves up well on a platter with fresh vegetables like green onion stalks along with slices of a good salami.
Prep time
40 min
Cook time
0 min
Ready In
40 min


Serves Tool

Serves To:USMetric
8   carrots, peeled
8   stalks of celery
2   small zucchini
2   red bell peppers
2   green bell peppers
1   small cauliflower
6 Ounce(oz)  pitted black olives
6 Clove(clv)  garlic
6   small, hot,dried red chile peppers
18   small pearl onions
1/2 Cup(c)  pimiento-stuffed green olives
6 Cup(c)  water
1 1/2 Cup(c)  white vinegar
2 Tablespoon(T)  salt
2 Tablespoon(T)  mustard seed
1 Teaspoon(t)  celery seed
2/3 Cup(c)  sugar


Cut carrots, celery and zucchini into uniform 3-inch sticks. Cut peppers in half, remove seeds and cut into 1/2-inch strips. Break cauliflower into small florets. Fill pint canning jars with a mixture of assorted vegetables.


Place 1 clove garlic and 1 hot dried pepper in each jar with both kinds of olives. Pack jar tightly and in an attractive arrangement.

Place remaining ingredients in a large pot and boil for 3 minutes.

Pour brine mixture into each jar to cover vegetables, clean jar tops well and seal with lids that have been boiled for 3 minutes.


Allow jars to "mellow" in the refrigerator for at least 2 weeks before serving.

Additional notes

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