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Crispy Vegetable Pickles's picture
  Vegetables 4 Cup (64 tbs), thinly sliced (Like Medium Size Cucumbers, Zucchini And Onions)
  Sugar 1 Cup (16 tbs)
  Garlic 1 Clove (5 gm), minced
  Dill seed/Celery / mustard seed 1 Teaspoon
  Kosher salt 2 Tablespoon
  White vinegar 1 Cup (16 tbs)

Thinly slice cucumbers, zucchini and onions then cover with cold water and 2 tablespoons kosher salt.
Let stand 2 hours; drain.
Pack vegetables in layers in jars; combine vinegar, sugar, garlic and seeds to blend, then pour over vegetables in jars.
Cover jars; shake to blend; refrigerate 2 days before using. (Carrots, cauliflower and green beans also may be pickled after cooking to crisp tender stage then rinsing with cold water.)

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1181 Calories from Fat 34

% Daily Value*

Total Fat 4 g6%

Saturated Fat 0.63 g3.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 662.4 mg27.6%

Total Carbohydrates 285 g95%

Dietary Fiber 25.2 g100.6%

Sugars 199.9 g

Protein 21 g42.2%

Vitamin A 609.4% Vitamin C 108.3%

Calcium 23.7% Iron 36.8%

*Based on a 2000 Calorie diet

Crispy Vegetable Pickles Recipe