Real Recipes From Real Home Cooks ®

sweet and sour pickled veggies

Recipe by
barbara lentz
beulah, MI

Sweet pucker power

yield serving(s)
prep time 15 Min
cook time 5 Min
method Canning/Preserving

Ingredients For sweet and sour pickled veggies

  • 3 md
    zucchini peeled and sliced
  • 3 md
    yellow squash peeled and sliced
  • 1 lg
    red bell pepper seeded and thinly sliced
  • 1 md
    red onion sliced
  • 4 c
    white vinegar
  • 1 c
  • 1/2 c
    extra virgin olive oil
  • 3 tsp
  • 6 clove
    garlic minced

How To Make sweet and sour pickled veggies

  • 1
    Place the vegetable into 3 quart jars.
  • 2
    In a saucepan combine the remaining ingredients. Cook just until the sugar has dissolved. Pour over vegetables and place on the lids.
  • 3
    Leave sit at least 4 hours. Turning the jars over every half hour. Store in fridge. The next day drain and place the veggies in a container covered in the fridge. Don't leave them in the brine to long because the longer they are in the brine the stronger they become.

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