BREAD AND BUTTER PICKLED VEGGIES

BREAD AND BUTTER PICKLED VEGGIES
BREAD AND BUTTER PICKLED VEGGIES

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    cups white-wine vinegar

  • 1/3

    cup granulated sugar

  • 1

    tablespoon coarse salt

  • 2

    medium carrots, cut into 3-inch sticks

  • 1

    red bell pepper, cut into 3-inch sticks

  • 1/2

    English cucumber, cut into 3-inch sticks

  • 1/2

    teaspoon celery salt

Directions

In a small saucepan, combine vinegar, sugar, salt, and 2 cups water. Bring to a boil over high heat, stirring to dissolve sugar and salt. Divide vegetables and celery salt between 8-ounce mason jars and carefully pour hot brining liquid over vegetables. Cool to room temperature before serving. Pickled vegetables can be stored in an airtight container in the refrigerator for up to 2 weeks.

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