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    You are in: Home / Low-cholesterol / Gingery Sweet Pickled Vegetables Recipe
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    Gingery Sweet Pickled Vegetables

    Total Time:

    Prep Time:

    Cook Time:

    73 hrs

    1 hr

    72 hrs

    Geema's Note:

    I always double or triple this recipe because they disappear so fast. My DH eats them by the bowlfull. I use them for hor d'ouvres, on salad, with sandwiches or just as a snack treat when I open the refrigerator and see how pretty they look in the jar.

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    Units: US | Metric


    1. 1
      In a large nonreactive (not aluminium) saucepan, bring to a boil the ginger, chili peppers, vinegar, sugar, water and salt.
    2. 2
      Remove the pot from the heat and add the carrots.
    3. 3
      Let the mixture cool.
    4. 4
      Add the veggies to the pan, mixing well.
    5. 5
      Transfer the veggies and liquid to a 2 quart jar.
    6. 6
      Cover tightly and refrigerate.
    7. 7
    8. 8
      Don't eat for 3 days while they are getting perfectly pickled.
    9. 9
      Refrigerated, these pickles will last for several weeks.

    Ratings & Reviews:

    • on August 27, 2004


      High summer in Wisconsin, and loads of veggies to deal with. This recipe is a big hit with friends and family all around! I blanched green and yellow beans and threw them in too,yum! Already passed this recipe(and the website) on to 3 people! Thanks Geema

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 27, 2003


      A nice fresh way to "keep" your vegetables! I love the gingery taste and it looks so nice in the jar. Thanks for another winner!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Gingery Sweet Pickled Vegetables

    Serving Size: 1 (219 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 153.1
    Calories from Fat 2
    Total Fat 0.2 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 135.1 mg
    Total Carbohydrate 38.7 g
    Dietary Fiber 1.9 g
    Sugars 34.1 g
    Protein 1.1 g

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