Spicy Pickled Summer Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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For extra color and variety, add wax beans, hot peppers, haricots verts, icicle radishes, or pole beans. A wide-mouth jar makes pickling a snap-the vegetables are easier to slide inside. Prep: 10 minutes; Chill: 4 hours. Ingredients:
2 cups white vinegar |
2/3 cup sugar |
4 teaspoons sea salt |
2 teaspoons dill seed |
1 to 2 teaspoons crushed red pepper flakes |
1 teaspoon freshly ground black pepper |
12 whole cloves |
4 bay leaves |
3 to 3 1/2 cups vegetables (such as cucumber, zucchini, squash, onion, and sweet bell pepper), thinly sliced |
Directions:
1. Combine first 8 ingredients in a quart jar. Cover tightly with lid, and shake until sugar dissolves.
2. Add vegetables to jar. Cover tightly with lid, and shake well. Chill at least 4 hours, shaking occasionally. Store in refrigerator up to 2 weeks.
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