BREAD AND BUTTER PICKLED VEGETABLES
Provided by Martha Stewart
Number Of Ingredients 7
Steps:
- 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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Mis Sahida
[email protected]I'm so glad I found this recipe.
mina chaudhary
[email protected]These pickles are the perfect addition to my charcuterie board.
Md Mizanur Rahaman
[email protected]I can't wait to try these pickles on my next burger.
Nnalongo Bmk
[email protected]These pickles are so easy to make. I'm definitely going to be making them again.
Majeed Shah
[email protected]I've never been a big fan of pickles, but these are delicious!
Memory
[email protected]These pickles are a great way to use up extra vegetables from your garden.
MatomeDegrade Mangala
[email protected]I love the sweet and tangy flavor of these pickles.
Shujah Shah
[email protected]These are the best pickled vegetables I've ever had. The flavors are so well balanced.
Natasha Henry
[email protected]I've made these pickles a few times now and they always turn out great.
Asimakis Syrros
[email protected]My family loves these bread and butter pickled vegetables! They're the perfect addition to any summer cookout or potluck.