Crispy Vegetable Pickles Recipe
Ingredients
| 4 cups vegetables, thinly sliced: medium size cucumbers, zucchini and onions | ||
| Sugar | 1 Cup (16 tbs) | |
| Garlic | 1 Clove (5gm), minced | |
| 1 teaspoon seed of dill, celery and/or mustard seed | ||
| 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.)
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.)
Chef
