GINGERY SWEET PICKLED VEGETABLES
Provided by Linda Ziedrich
Categories Ginger Onion Vegetable Side Cucumber Bell Pepper Carrot Summer Fat Free Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 quarts
Number Of Ingredients 10
Steps:
- Gently wash the cucumbers, and cut them into 1-inch lengths, discarding a thin slice from each end. Toss the cucumbers with 1/2 teaspoon salt in a bowl. Let the cucumbers stand for 1 to 2 hours.
- In a large nonreactive saucepan, bring to a boil the ginger, chile peppers, vinegar, water, sugar, and remaining 1/2 teaspoon salt, stirring to dissolve the sugar and salt. Remove the pot from the heat, and add the carrots. Let the mixture cool.
- Drain and rinse the cucumbers, and drain them again. Add the cucumbers, pepper, and onion to the saucepan. Mix well, then transfer the vegetables and liquid to a 2-quart jar. Cover the jar with a nonreactive cap, and refrigerate it.
- The pickles will be ready to eat after about 3 days. Refrigerated, they will keep for at least 2 months.
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Uzair Siddique
[email protected]These pickled vegetables are so easy to make and they're so delicious. I love having them on hand for a quick snack or to add to my meals.
SUCIETER 463
[email protected]I'm not usually a fan of pickled vegetables, but these are amazing. The ginger and sweetness really make them special.
lhyn ocampo
[email protected]These pickled vegetables are a great way to add some excitement to your meals. I love the sweet and tangy flavor.
Nand Kishore
[email protected]I've been making these pickled vegetables for years and they're always a hit. They're the perfect addition to any party or gathering.
Valentino Abbey
[email protected]These pickled vegetables are a delicious and healthy snack. I love to munch on them in the afternoon.
Tiffani Pletcer
[email protected]I'm so glad I found this recipe. It's a great way to use up leftover vegetables.
Sayibu Zeinab
[email protected]These pickled vegetables are a great way to add some extra flavor and nutrition to your meals.
abdulrehman khan
[email protected]I love how versatile these pickled vegetables are. I've used them in salads, sandwiches, and even as a topping for pizza.
Dee King
[email protected]These pickled vegetables are the perfect addition to any party or gathering. They're easy to make and always a crowd-pleaser.
Hamine Memishaj
[email protected]I've never been a fan of pickled vegetables, but these are amazing. The ginger and sweetness really balance out the tartness.
Michelle Drummond
[email protected]I made these pickled vegetables for a potluck and they were a huge hit. Everyone raved about how delicious they were.
Bakar jani
[email protected]I followed the recipe exactly and the pickled vegetables turned out perfectly. They are so delicious and I can't stop snacking on them.
Khotso
[email protected]These are the best pickled vegetables I've ever had. I will definitely be making them again.
wambua christopher
[email protected]I love the unique flavor of these pickled vegetables. The ginger and sweetness really shines through.
Tana Jones
[email protected]I've made this recipe several times and it always turns out great. The vegetables are always crisp and flavorful.
Sybil Booysen
[email protected]These pickled veggies were a hit at my last party! Everyone loved the sweet and tangy flavor.