My good friend and neighbor, found a recipe from Alton Brown for pickled veggies and it was so good that I decided to give it a try and add my own touch to it.
Here it is, enjoy!
This recipe makes enough to fill two 16 oz. jars of veggies.
2 16 oz. jars
Zucchini
Fresh cauliflower
Baby carrots
1 cup water
1 cup apple cider vinegar
1/2 cup sugar
2 tsp. minced garlic
2 tsp. mustard seed
2 tsp. dill weed
2 tsp. red pepper flakes
In sauce pan mix and bring to a boil; vinegar, sugar and water.
Slice up your zucchini and place all veggies in jars.
When mixture is boiling hot, pour over veggies in jars. Add 1 tsp. of each ingredient to both jars.
Place lids on tightly and give a little shake.
Let set it the refrigerator for 24 to 48 hours.
