pickled vegetables (sallye)

How To Make pickled vegetables (sallye)

• 1

  Place water, sugar and pickling spice in a medium sized saucepan. Bring to a boil over medium high heat Then lower heat to a simmer and cook without stirring for 5 minutes Cool to room temperature Pour in vinegar
• 2

  Slice zucchini and yellow squash into 1/2" thick rounds Cut peeled carrots and de-seeded red peppers into 1/2" x 1-1/2" sticks This should make about 4 cups of vegetables
• 3

  Place in a quart sealable container as follows: First: zucchini packed tightly in bottom of jar with round cut sides facing outward Next: Mix together carrot and red pepper sticks. Arrange standing up on top of zucchini Next: Pack yellow squash, round sides facing outward on top of carrot and red pepper sticks ***NOTE: Make sure all the vegetables are tightly packed in the jar or they will float to the top when the pickling liquid is added***
• 4

  Slowly pour enough of the pickling liquid into the container to cover the vegetables Gently move vegetables so some of the spices fall between the vegetables.
• 5

  Cover tightly and refrigerate overnight Will keep stored in refrigerator for 5 days.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card