Pickled Vegetables
5 ingredients
5 steps
Ingredients
- 1 qt. vinegar
- 1 qt. water
- 1/2 c. salt
- fresh vegetables (your choice: cukes, radish, pearl onions, cauliflower, carrots, bell peppers, etc.)
- fresh dill weed (may use dried, if necessary or preferred, 1/4 tsp. per pint to 1/2 tsp. per quart)
Directions
-
1Bring to a boil vinegar, water and salt.
-
2Pack vegetables in jars tightly.
-
3Lay sprigs of dill on top of vegetable.
-
4Pour boiling mixture over vegetables.
-
5Seal and let set for 2 weeks.
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