Pickled Vegetables


4 cups Apple Cider Vinegar
1 cup Red wine vinegar
1 cup sugar
1 T. Kosher salt
2 T. Pickling Spice
1/2 T. dry dill
1 T. fresh chopped garlic

1 1/2 qts. vegetables of choice
4 cups of Ice

In a stainless steel pot bring all ingredients (except vegetables) to a boil. Wash and peel (if necessary) all vegetables and cut to match stick size or larger.

Place all vegetables into a leak proof and lockable container. Put ice on top and pour hot pickling liquid over ice. Close container tightly and refrigerate at least 48 hrs before eating. Enjoy through the winter months, and make them again!

Presented by Frank Aloise, Cappucino's




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