PICKLED VEGETABLES (SALLYE)

sallye bates

By
@grandedame

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


Featured Pinch Tips Video

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

Directions Step-By-Step

1
Place 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
2
Slice 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
3
Place 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***
4
Slowly 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.
5
Cover 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