BREAD AND BUTTER PICKLED VEGGIES

By á-7418

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

Preparation

Step 1

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.