Spicy Pickled Summer Vegetables

By á-58

For extra color and variety, add wax beans, hot peppers, haricots verts, icicle radishes, or pole beans. A wide-mouth jar makes pickling a snap--the vegetables are easier to slide inside. Prep: 10 minutes; Chill: 4 hours.

Ingredients

• 2 cups white vinegar
• 2/3 cup sugar
• 4 teaspoons sea salt
• 2 teaspoons dill seed
• 1 to 2 teaspoons crushed red pepper flakes
• 1 teaspoon freshly ground black pepper
• 12 whole cloves
• 4 bay leaves
• 3 to 3 1/2 cups vegetables (such as cucumber, zucchini, squash, onion, and sweet bell pepper), thinly sliced

Details

Servings 1
Preparation time 10mins
Cooking time 250mins

Preparation

Step 1

Step 1
Combine first 8 ingredients in a quart jar. Cover tightly with lid, and shake until sugar dissolves.

Step 2
Add vegetables to jar. Cover tightly with lid, and shake well. Chill at least 4 hours, shaking occasionally. Store in refrigerator up to 2 weeks