Pickled Vegetables
Pickled Vegetables is an moderately easy dinner. Made with 2 c. each of 4 vegetables: celery, carrots, green or red bell peppers; cut into 1 1/2-inch sticks (or zucchini or small cucumbers, cut into 1/2-inch rounds, unpeeled), 2 c. cauliflowerets, 2 c. peeled pearl onions, 4 c. white vinegar and 1 c. sugar, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π¨βπ³ Instructions
In large saucepan, cook each variety of vegetable (except zucchini or cucumbers) separately, in boiling water for 2 minutes. Remove with slotted spoon and cool under cold water.
Drain.
Place vegetables in layers in wide-mouth jars or 1 large glass container with tight-fitting cover.
π· Perfect Pairings
Complete your meal with these
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