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Sweet Hot Pickled Vegetables

Serves: 16

The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Sweet Hot Pickled Vegetables recipe on the web!!

Prep Time: 30 minutes (ready in 10 hours 30 minutes) - Yield: 4 cups


   VEGETABLE
   _ cup thinly sliced carrots
   _ 1/2 cups cooked sugar snap peas or thawed frozen sugar snap peas
   _ 1/2 cups thinly sliced cucumbers
   _ to 2 banana peppers, thinly sliced
   _ garlic cloves
   PICKLING MIXTURE
   ___ cup sugar
   _ 1/2 teaspoons salt
   ___ teaspoon celery seed
   ___ teaspoon mustard seeds
   ___ teaspoon ginger
   ___ teaspoon turmeric
   _ peppercorns
   _ cup white vinegar
   ___ cup water


1. Bring 1 inch water to a boil in medium saucepan. Add carrots. Reduce heat to low; cover and simmer 2 to 4 minutes or until carrots are just crisp-tender. Drain.

2. Layer sugar snap peas, cooked carrots, cucumbers, banana peppers and garlic in clean, hot 1-quart jar.

3. In small saucepan, combine all pickling mixture ingredients. Bring to a boil. Reduce heat; simmer 5 minutes. Pour over vegetables. Run knife down sides of jar to remove air bubbles; cover with tight-fitting lid. Cool 2 hours or until room temperature. Refrigerate at least 8 hours before serving to blend flavors. Store in refrigerator for up to 6 weeks.

Nutrition Information: Not possible to calculate because of recipe variables.

Cook's Notes: Preserving Pickles, Relishes and Sauces


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