Easy Pickled Vegetable Salad Recipe

Ingredients

 2 teaspoons sea salt
 2 cups Sucanat® (see recipe notes)
 1 1/2 teaspoons freshly ground black pepper or cracked pepper
 1/2 teaspoon celery seed
 1 1/2 organic cider vinegar (see recipe notes)
 1 medium yellow onion, peeled and diced
 1 green pepper, cleaned and diced
 1 red pepper, cleaned and diced
 1 yellow pepper, cleaned and diced
 2 stalks celery, finely diced
 4 or 5 11-to-16-ounce cans
 No Salt Added vegetables (see recipe notes)

Directions

1

In a microwave-safe container add the salt, Sucanet, pepper, celery seed, and vinegar. Stir to mix. Microwave on high for 30-second intervals until Sucanet is dissolved. Stir well between each interval. Set aside to cool.

2

In a large bowl, mix together the chopped onion and peppers, celery, and drained and rinsed canned vegetables. Transfer to a 64-ounce glass jar or other similar-sized covered glass storage container.

3

Pour the vinegar mixture over the vegetables. If necessary, use the back of a large spoon to push vegetables down into the container so that they're completely covered by the vinegar mixture.

4

Refrigerate until needed. Can be stored in the refrigerator for several weeks.

Ingredients

 2 teaspoons sea salt
 2 cups Sucanat® (see recipe notes)
 1 1/2 teaspoons freshly ground black pepper or cracked pepper
 1/2 teaspoon celery seed
 1 1/2 organic cider vinegar (see recipe notes)
 1 medium yellow onion, peeled and diced
 1 green pepper, cleaned and diced
 1 red pepper, cleaned and diced
 1 yellow pepper, cleaned and diced
 2 stalks celery, finely diced
 4 or 5 11-to-16-ounce cans
 No Salt Added vegetables (see recipe notes)

Directions

1

In a microwave-safe container add the salt, Sucanet, pepper, celery seed, and vinegar. Stir to mix. Microwave on high for 30-second intervals until Sucanet is dissolved. Stir well between each interval. Set aside to cool.

2

In a large bowl, mix together the chopped onion and peppers, celery, and drained and rinsed canned vegetables. Transfer to a 64-ounce glass jar or other similar-sized covered glass storage container.

3

Pour the vinegar mixture over the vegetables. If necessary, use the back of a large spoon to push vegetables down into the container so that they're completely covered by the vinegar mixture.

4

Refrigerate until needed. Can be stored in the refrigerator for several weeks.

Easy Pickled Vegetable Salad Recipe