Sweet-and-Sour Veggie Pickles |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Serve these pickles with cocktails or with grilled poultry or fish. This recipe makes four (1-pt.) jars—enough to keep and give away to friends and neighbors. Ingredients:
2 cups seasoned rice vinegar |
2 cups white vinegar |
2/3 cup sugar |
2 teaspoons salt |
2 pounds assorted baby vegetables (carrots, zucchini, pattypan squash) |
2 shallots, thinly sliced |
4 garlic cloves, crushed |
4 (1/4-inch-thick) fresh ginger slices, peeled |
12 fresh cilantro sprigs |
12 black peppercorns |
1 tablespoon sesame seeds |
1/2 teaspoon dried crushed red pepper |
Directions:
1. Combine first 4 ingredients in a medium saucepan; bring to a boil.
2. Cut baby vegetables in half, if desired. Combine baby vegetables and next 7 ingredients in a large bowl. Pour hot vinegar mixture over vegetable mixture. Toss well. Let stand 2 hours. Cover and chill 24 hours before serving, stirring occasionally. Store in refrigerator up to 1 week.
3. Note: Vegetable mixture can be evenly divided among 4 (1-pt.) jars.
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