PICKLED VEGETABLES (SALLYE)

sallye bates

By
@grandedame

Great for appetizers or as a side for the main course.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
makes 1 quart
Method:
Stove Top

Ingredients

1 c
water
1 c
sugar
2 tsp
pickling spices
2/3 c
white vinegar
2 medium
zucchini
3 medium
carrots
2 medium
sweet red peppers
1 small
yellow crookneck squash

Step-By-Step

1Place water, sugar and pickling spice in a medium sized saucepan. Bring to a boil over medium high heat

Then lower heat to a simmer and cook without stirring for 5 minutes

Cool to room temperature

Pour in vinegar
2Slice zucchini and yellow squash into 1/2" thick rounds

Cut peeled carrots and de-seeded red peppers into 1/2" x 1-1/2" sticks

This should make about 4 cups of vegetables
3Place in a quart sealable container as follows:

First: zucchini packed tightly in bottom of jar with round cut sides facing outward

Next: Mix together carrot and red pepper sticks. Arrange standing up on top of zucchini

Next: Pack yellow squash, round sides facing outward on top of carrot and red pepper sticks

***NOTE: Make sure all the vegetables are tightly packed in the jar or they will float to the top when the pickling liquid is added***
4Slowly pour enough of the pickling liquid into the container to cover the vegetables

Gently move vegetables so some of the spices fall between the vegetables.
5Cover tightly and refrigerate overnight

Will keep stored in refrigerator for 5 days.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, Healthy