Pickled Baby Carrots And Zucchini
Serves: 4
Gabriella Kub
1 January 1970
Based on User reviews:
47
Spice
32
Sweetness
43
Sourness
41
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
3 cup
Wine Vinegar (white-)1.25 cups
Water1 cup
Sugar2 large
Garlic Cloves (halved)1 tsp
Yellow Mustard Seed1 tsp
SaltDirections:
1
In a sterilized 1-quart Mason-type jar (procedure follows) decoratively arrange carrots and zucchini standing up
2
In a saucepan bring remaining ingredients to a boil and simmer, stirring occasionally, 3 minutes, or until sugar is dissolved
3
Pour hot pickling mixture over vegetables and arrange tarragon sprigs on top
4
Cool pickled vegetables completely
5
Wipe rim of jar with a dampened cloth and seal jar with lid
6
Chill pickled vegetables at least overnight to develop flavor
7
Pickled vegetables keep, covered and chilled, 1 month
8
In a sterilized 1-quart Mason-type jar (procedure follows) decoratively arrange carrots and zucchini standing up
9
In a saucepan bring remaining ingredients to a boil and simmer, stirring occasionally, 3 minutes, or until sugar is dissolved
10
Pour hot pickling mixture over vegetables and arrange tarragon sprigs on top
11
Cool pickled vegetables completely
12
Wipe rim of jar with a dampened cloth and seal jar with lid
13
Chill pickled vegetables at least overnight to develop flavor
14
Pickled vegetables keep, covered and chilled, 1 month
15
To Sterilize Jars And Glasses For Pickling: Wash jars in hot suds and rinse in scalding water
16
Put jars and lids in a kettle and cover with hot water
17
Bring water to a boil, covered, and boil jars 15 minutes from time that steam emerges from kettle
18
Turn off heat and let jars stand in hot water
19
Just before they are filled invert jars onto a kitchen towel to dry
20
(Jars should be filled while still hot
21
) Wash jars in hot suds and rinse in scalding water
22
Put jars and lids in a kettle and cover with hot water
23
Bring water to a boil, covered, and boil jars 15 minutes from time that steam emerges from kettle
24
Turn off heat and let jars stand in hot water
25
Just before they are filled invert jars onto a kitchen towel to dry
26
(Jars should be filled while still hot)