Gingery Sweet Pickled Vegetables |
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Prep Time: 60 Minutes Cook Time: 4320 Minutes |
Ready In: 4380 Minutes Servings: 10 |
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I always double or triple this recipe because they disappear so fast. My DH eats them by the bowlfull. I 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. Ingredients:
2 pickling cucumbers, sliced thickly |
1/2 cup peeled thin sliced fresh ginger |
2 small dried hot chili peppers or 1 1/2 teaspoons red pepper flakes (more if you like it red hot) |
1 1/2 cups rice vinegar |
1 1/2 cups water |
1 1/2 cups sugar |
1/2 teaspoon salt |
2 cups carrots, diagonal slices,1/2 inch thick |
2 large red bell peppers, cut into 1 inch squares |
1 large sweet onion, cut into 1 inch chunks |
Directions:
1. In a large nonreactive (not aluminium) saucepan, bring to a boil the ginger, chili peppers, vinegar, sugar, water and salt.
2. Remove the pot from the heat and add the carrots.
3. Let the mixture cool.
4. Add the veggies to the pan, mixing well.
5. Transfer the veggies and liquid to a 2 quart jar.
6. Cover tightly and refrigerate.
7. Stop!
8. Don't eat for 3 days while they are getting perfectly pickled.
9. Refrigerated, these pickles will last for several weeks.
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