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Pickled Vegetables



2 1/2 cups cut up mixed fresh vegetables, such as:

Sweet bell peppers



Pearl or cipolline onions


3 cups distilled white vinegar

1 teaspoon pickling salt

1 1/4 cups water

3/4 cup sugar

1/4 teaspoon each whole mustard seed, celery seed, cloves, fennel seed, allspice, and peppercorns

Several new canning jars with lids, either 8 or 10 ounces or quart size

Have a pan of ice water ready.

Be sure all vegetables are free of blemish and cut into uniform size, about 1-inch pieces.


Fill a large pot with water and bring it to a boil. Add 1 tablespoon of salt and cook the vegetables for about 1 minute. With a slotted spoon, transfer the vegetables to the pan of ice water. Allow the vegetables to cool for a minute and then drain them in a colander and set aside.

Combine the vinegar, pickling salt, water and sugar in a stainless steel saucepan. Bring the mixture to a boil. Turn off the heat.

Mix the spices together in a small bowl and divide them among the jars. Fill the jars with the vegetables, leaving about 1/4-inch space at the top. Pour the vinegar mixture over the vegetables to cover them. Cap and allow the jars to cool before storing in the refrigerator. Use after two days or keep refrigerated for up to 1 month.

Variation: For more depth of flavor, toast the spices first in a small non-stick pan over medium heat for about 2 minutes; stir often. Cool and continue with recipe. You may also add fresh basil and oregano to the vegetable mix.

This recipe is featured on show 1616 - Pickled Vegetables.


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