BREAD AND BUTTER PICKLED VEGETABLES
Provided by Martha Stewart
Number Of Ingredients 7
Steps:
- In a small saucepan, combine vinegar, sugar, salt, and 2 cups water. Bring to a boil over high heat, stirring to dissolve sugar and salt.
- Divide vegetables and celery salt between 8-ounce mason jars and carefully pour hot brining liquid over vegetables. Cool to room temperature before serving.
- Pickled vegetables can be stored in an airtight container in the refrigerator for up to 2 weeks.
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J Daphnis
[email protected]I'm not a big fan of pickles, but these ones are really good.
Red X
[email protected]These pickles are a great way to add some extra flavor to your meals.
Donna Attiva Trading
[email protected]This recipe is a great way to use up leftover vegetables.
MD SAJIB ISLAM
[email protected]I made these pickles for a picnic and they were a huge hit. Everyone loved them.
Ashex Zeeshanx
[email protected]These pickles are the perfect combination of sweet and tangy. I love them!
It's S A Lifestyle
[email protected]I've tried many pickled vegetable recipes, but this one is by far the best.
Aryan Gwachha
[email protected]These pickles are so easy to make and they taste amazing. I highly recommend them.
PTI Mohmand
[email protected]I'm always looking for new pickle recipes and this one is definitely a keeper.
Refiloe Mahazula
[email protected]These pickles are the perfect addition to any party platter.
Ravaster King
[email protected]I was hesitant to try this recipe because I'm not a big fan of pickles, but I'm so glad I did! These pickles are delicious.
Phillip Marsh
[email protected]The recipe was easy to follow and the pickles turned out perfectly. I especially loved the addition of the spices.
Chlku Mojumdar
[email protected]I've made these pickles several times now and they're always a crowd-pleaser.
Natalie Peralta
[email protected]These pickled vegetables were a huge hit at my last party! Everyone loved the sweet and tangy flavor.