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Crispy Vegetable Pickles

Grannys.kitchen's picture
Ingredients
  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)
Directions

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

Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Vegetable

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