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Sweet Hot Pickled Vegetables |
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Serves: 16 Print this RecipePrep Time: 30 minutes (ready in 10 hours 30 minutes) - Yield: 4 cups VEGETABLE 1 cup thinly sliced carrots 1 1/2 cups cooked sugar snap peas or thawed frozen sugar snap peas 1 1/2 cups thinly sliced cucumbers 1 to 2 banana peppers, thinly sliced 2 garlic cloves PICKLING MIXTURE 3/4 cup sugar 1 1/2 teaspoons salt 1/2 teaspoon celery seed 1/2 teaspoon mustard seeds 1/4 teaspoon ginger 1/8 teaspoon turmeric 4 peppercorns 1 cup white vinegar 3/4 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 This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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