Homemade Pickled Veggies
I don’t love dill pickles, but I do enjoy sweet ones. My mom chops sweet gherkins into her potato salad, and they are wonderful.
Here is a recipe for sweet pickled carrots, or you can use green beans, radishes, red onions, beets, or any vegetable, really.
The recipe calls for a lot of sugar, but you are only marinating the pickles in the liquid, not drinking it. I pack pickled carrots with my lunches or serve them as a tasty side with dinner.
You can even chop them up and add them to deviled eggs, potato salad, dips, and tuna or chicken salad. They add a tart, sweet zing. Each recipe makes 1-quart vegetables. I usually make 2-pint jars or 4 8-oz jars. Any container with a lid will work.
These will keep in the refrigerator for up to 2 weeks. No sterilization required.
Watch this week's episode on how to make Homemade Pickled Veggies!
Ingredients
1lb carrots sliced
2 cups of water
1 cup of rice vinegar
1 cup of sugar
2-3 tablespoons pickling spices – you will find this in the spice aisle
Preparation
Peel carrots, cut in half, then slice into strips.
Place 2 cups water in a large saucepan and heat to boiling.
Place carrots in boiling water and simmer for 2minutes – no more – you want to blanch them so that they retain their bright color, but also stay crunchy.
Remove carrots from the water with tongs andplace them into your jars.
Add the vinegar, sugar, and pickling spice tothe water, then heat to boiling.
Carefully pour the vinegar mixture over thecarrots in the jar.
Place lids on the jars, let cool, thenrefrigerate.