Pickled Veggie Salad
Stephanie Goldman
@cook_3867977
Ingredients
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3 zucchini
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salt
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2 medium carrots
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1 1/2 cups cider vinegar
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1 1/4 cups granulated sugar
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1 1/2 tbsp pickling spice
Cooking Instructions
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1
Cut zucchini & squash into 1/8 inch slices. Layer in colander. Sprinkle layers with salt. Let stand in colander for 30 minutes. Rinse well. Pat dry with paper towels.
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2
Cut carrots into 1/8 inch slices.
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3
Mix vinegar, sugar, & pickling spice in saucepan. Bring to a boil over high heat. Add carrots. Bring to boil. Remove from heat. Cool to room temperature.
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4
Add zucchini & squash to carrot mixture. Mix well.
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5
Spoon vegetable mixture, including liquid, into washed & sterilized jars or airtight container. Tightly cover. Keep in refrigerator for up to 3 weeks.
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