Sweet Hot Pickled Vegetables

Serves: 16
Total Calories: 72


1 cup thinly sliced carrot
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
3/4 cup sugar
1 1/2 teaspoons salt
1/2 teaspoon celery seeds
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

Nutritional Facts:

Serves: 16
Total Calories: 72
Calories from Fat: 1

This Sweet Hot Pickled Vegetables recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.

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