Recipes/ Pickled vegetables (produce rescue) recipe

Pickled vegetables (produce rescue) recipe

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Step 1

Fill 2 (1-quart) glass jars with carrots and cucumbers.

Step 2

In medium saucepan, heat remaining ingredients to a boil over medium-high heat, stirring until sugar dissolves; cool. Pour vinegar mixture into jars over vegetables; seal jars with lids and refrigerate up to 1 week.

Nutrition Info

Approximate nutritional values per serving: 26 Calories, 0g Fat (0g Saturated), 0mg Cholesterol, 123mg Sodium, 6g Carbohydrates, 1g Fiber, 4g Sugars, 2g Added Sugars, 1g Protein

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Ingredients

2½ cups sliced carrots (about ¼-inch thick)2 cups sliced cucumbers (about ¼-inchthick)2 bay leaves2 garlic cloves, thinly sliced3 cups distilled white vinegar 2 cups granulated sugar 1 cup water3 tablespoons salt2 teaspoons dried dill1½ teaspoons whole black peppercorns 1½ teaspoons yellow mustard seed1 teaspoon coriander seed

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Pickled vegetables (produce rescue) recipe

Prep Time

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Let's make it

Nutrition Info

Would you make this recipe again?

Ingredients

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