pickled vegetables (sallye)

How To Make pickled vegetables (sallye)

• 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
• Step 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
• Step 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***
• Step 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.
• Step 5
  Cover tightly and refrigerate overnight Will keep stored in refrigerator for 5 days.
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