Recipes/ Pickled vegetables (produce rescue) recipe

Pickled vegetables (produce rescue) recipe

Let's make it

Step 1

Fill 2 (1-quart) glass jars with carrots and cucumbers.

Step 2

In medium saucepan, heat remaining ingredients to a boil over medium-high heat, stirring until sugar dissolves; cool. Pour vinegar mixture into jars over vegetables; seal jars with lids and refrigerate up to 1 week.

Nutrition Info

26 Calories; 0mg Cholesterol; 123mg Sodium; 6g Total Carbohydrate; 1g Dietary Fiber; 4g Sugar; 1g Protein.

Would you make this recipe again?

Ingredients

2½ cups sliced carrots (about ¼-inch thick)2 cups sliced cucumbers (about ¼-inchthick)2 bay leaves2 garlic cloves, thinly sliced3 cups distilled white vinegar2 cups granulated sugar1 cup water3 tablespoons salt2 teaspoons dried dill1½ teaspoons whole black peppercorns1½ teaspoons yellow mustard seed1 teaspoon coriander seed

One moment, please

Your store:

Change my store

My percent back offers
My coupons

Pickled vegetables (produce rescue) recipe

Prep Time

Cooking Time

Servings

Let's make it

Nutrition Info

Would you make this recipe again?

Ingredients

My Clipped Savings

Your savings await!

Your savings await!