Gingery Sweet Pickled Vegetables

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.

• Total Time: 73 hrs
• Prep Time: 1 hrs
• Cook Time: 72 hrs

Ingredients:

Servings: 10

• 2 pickling cucumbers, sliced thickly
• 1/2 cup peeled thin sliced fresh ginger
• 2 small dried hot chili peppers or 1 1/2 teaspoons red pepper flakes (more if you like it red hot)
• 1 1/2 cups rice vinegar
• 1 1/2 cups water
• 1 1/2 cups sugar
• 1/2 teaspoon salt
• 2 cups carrots, diagonal slices,1/2 inch thick
• 2 large red bell peppers, cut into 1 inch squares
• 1 large sweet onion, cut into 1 inch chunks

Directions:

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

Reviews

[terragal]

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

[Sharon123]

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!