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LOCATION: Recipes >> Preserving >> Pickled Vegetables 05

Print this Recipe    Pickled Vegetables 05

Pickled Miniature Vegetables

1 quart vegetable(s)
water
3 cups distilled white vinegar
1 cup sugar
3 Tablespoons mixed pickling spices, tied in a cheesecloth bag

Use either miniature ears of corn, baby carrots or carrot sticks,
baby avocados, baby eggplants, tiny cucumbers, chive bulbs or onions
for this recipe.

Cook the vegetable in water until half tender (time varies according
to individual choice.)

Boil the vinegar with the sugar, spices and 1/2 cup water for 10
minutes. Remove the spice bag.

Add the vegetable and boil a few minutes more, until almost tender.

Pack in hot sterilized jars and pour the liquid over it. Seal and
process for 10 minutes in a boiling water bath. Yield 2 pints.

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