Real Recipes From Real Home Cooks ®

pickled vegetables (sallye)

(1 rating)
Recipe by
sallye bates
Austin, TX

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

(1 rating)
yield serving(s)
method Stove Top

Ingredients For pickled vegetables (sallye)

  • 1 c
  • 1 c
  • 2 tsp
    pickling spices
  • 2/3 c
    white vinegar
  • 2 md
  • 3 md
  • 2 md
    sweet red peppers
  • 1 sm
    yellow crookneck squash

How To Make pickled vegetables (sallye)

  • 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.