Mixed veggie pickles
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Cucumbers; sliced 1/8\" thick |
| 2 | mediums | Onions; sliced 1/8\" thick |
| 4 | mediums | Carrots; cut in 1/2\" pieces |
| ¼ | cup | Salt |
| 1 | tablespoon | Pickling spice |
| 1½ | teaspoon | Celery seed |
| 1½ | teaspoon | Instant garlic flakes |
| 2 | cups | Sugar |
| 2 | cups | White wine vinegar |
Directions
SYRUP
For Syrup: Mix sugar and vinegar well. Let stand 2 hours or until sugar is dissolved. Pour over vegetables.
Place vegetables and spices in a large stainless or glass bowl; mix well.
Let stand 2 hours. Drain carefully, keeping as much of the spices as possible. Pack loosely in glass jars. Pour syrup over vegetables. Keep refrigerated, stirring or mixing daily for the first three days.
Recipe By : Watkins Products By Nancy A Goodrich Posted to FOODWINE Digest 16 October 96 Date: Thu, 17 Oct 1996 09:34:01 -0500 From: Ellen Court <CourtMoss@...> NOTES : A variety of vegetables can be used. For example: 1 head cauliflower, cut-up; 3 stalks broccoli, cut-up; 4 carrots, sliced; 1 large onion, cut-up; 1 cucumber, sliced; and any other veggies you like can be used.