Crispy Vegetable Pickles
|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.)