Ingredients
-
2
-
1/2
-
2
-
1 1/2
-
1 1/2
-
1 1/2
-
1/2
-
2
-
2
-
1
-
-
-
-
-
Directions
Gingery Sweet Pickled Vegetables, I always double or triple this recipe because they disappear so fast My DH eats them by the bowlfull use them for hor d’ouvres, on salad, with sandwiches or just as a snack treat when I open the refrigerator and see how pretty they look in the jar , High summer in Wisconsin, and loads of veggies to deal with This recipe is a big hit with friends and family all around! I blanched green and yellow beans and threw them in too, yum! Already passed this recipe(and the website) on to 3 people! Thanks Geema, A nice fresh way to keep your vegetables! I love the gingery taste and it looks so nice in the jar Thanks for another winner!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
In a Large Nonreactive (not Aluminium) Saucepan, Bring to a Boil the Ginger, Chili Peppers, Vinegar, Sugar, Water and Salt. |
|
2
Done
|
Remove the Pot from the Heat and Add the Carrots. |
|
3
Done
|
Let the Mixture Cool. |
|
4
Done
|
Add the Veggies to the Pan, Mixing Well. |
|
5
Done
|
Transfer the Veggies and Liquid to a 2 Quart Jar. |
|
6
Done
|
Cover Tightly and Refrigerate. |
|
7
Done
|
Stop! |
|
8
Done
|
Don't Eat For 3 Days While They Are Getting Perfectly Pickled. |
|
9
Done
|
Refrigerated, These Pickles Will Last For Several Weeks. |
