Recipes/ Pickled vegetables (produce rescue)

Pickled vegetables (produce rescue)

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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 sliced carrots (about 1/4-inch thick)sliced cucumbers (about 1/4-inch thick)bay leavesgarlic cloves, thinly sliceddistilled white vinegar granulated sugar watersaltdried dill1½ whole black peppercorns 1½ yellow mustard seedcoriander seed

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Pickled vegetables (produce rescue)

Prep Time

Cooking Time

Servings

Let's make it

Nutrition Info

Would you make this recipe again?

Ingredients

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