PICKLED VEGETABLES (SALLYE)

1
sallye bates

By
@grandedame

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

Rating:

★★★★★ 1 vote

Comments:
Serves:
makes 1 quart
Method:
Stove Top

Ingredients

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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

How to Make PICKLED VEGETABLES (SALLYE)

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.

Printable Recipe Card

About PICKLED VEGETABLES (SALLYE)

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




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