Appetizer recipes
Assorted sweet pickles
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15 min
Ingredients
- 6 cup sliced cucumbers 1.44 l sliced cucumbers
- 2 cup sliced onions 480 ml sliced onions
- 1 cup sliced carrots 240 ml sliced carrots
- 1 cup sliced green peppers 240 ml sliced green peppers
- 1 cup white wine vinegar 240 ml white wine vinegar
- 1/2 cup water 120 ml water
- 2 cup sugar 480 ml sugar
- 2 tbsp coarse salt 30 ml coarse salt
- 2 tsp dill seed 9.9 ml dill seed
- 1 tsp black peppercorns 4.9 ml black peppercorns
Method
Place the sliced vegetables in jars. Boil the jar lids in water to sterilize them.
In a saucepan over high heat add the vinegar, water, sugar, salt, dill and black peppercorns and bring to a boil. Remove from heat and pour over the sliced vegetables. Cover with lids, wait until they come to room temperature and refrigerate. Allow at least 7 days before using.
In a saucepan over high heat add the vinegar, water, sugar, salt, dill and black peppercorns and bring to a boil. Remove from heat and pour over the sliced vegetables. Cover with lids, wait until they come to room temperature and refrigerate. Allow at least 7 days before using.
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