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1 c. water 1 c. sugar 2 tsp. pickling spice 2/3 c. white vinegar 2 med. zucchini, 1/2 inch thick rounds 3 med. carrots, 1 1/2 x 1/2 inch sticks 2 med. sweet red peppers, 1 1/2 x 1/2 inch sticks 1 sm. yellow squash, 1/2 inch thick rounds Stir together water, sugar and pickling spice in medium saucepan. Bring to boiling. Lower heat; simmer, uncovered, without stirring, for 5 minutes. Cool to room temperature. Pour in vinegar. Using 1-quart glass or clear plastic container with a tight-fitting lid, pack all vegetables tightly or they will float. In the bottom, pack zucchini with cut sides facing outward. Arrange carrots and peppers standing upright on top of zucchini. Top layer, yellow squash, cut sides facing outward. Slowly pour enough of the pickling liquid into the container to cover the vegetables. Cover tightly; refrigerate overnight. Vegetables can be stored in the refrigerator for up to 3 days. | |
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recipe reviews #29663
Cooks.com replies:
Hi Sue,
The pickled vegetables in this recipe are refrigerator pickles and are left overnight to marinate and allow the flavors to infuse before serving the following day.
Since they are not canned, they won't be shelf stable, but you can keep them in the refrigerator for 2 or 3 days before using.
Pickled veggies are usually served as a side dish, in sandwiches, or in a salad and aren't normally a component of soups and casseroles.
Hope this helps,
-- CM
The pickled vegetables in this recipe are refrigerator pickles and are left overnight to marinate and allow the flavors to infuse before serving the following day.
Since they are not canned, they won't be shelf stable, but you can keep them in the refrigerator for 2 or 3 days before using.
Pickled veggies are usually served as a side dish, in sandwiches, or in a salad and aren't normally a component of soups and casseroles.
Hope this helps,
-- CM
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How long can you keep them for?
What is the best way to use them ie: soups, casseroles.