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"In spite of food fads, fitness programs, and health concerns, we must never lose sight of a beautifully conceived meal."--Julia Child

Summer Vegetable Pickles Recipe

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This recipe for Summer Vegetable Pickles is from ET's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound carrots, halved crosswise & quartered lengthwise
1/3 pound green beans, ends & strings removed
1 cup sliced yellow squash
1+1/4 cup vinegar
1/3 cup mustard
1+1/4 cup sugar
3/4 cup water
2 tsp prepared horseradish
Directions:
Directions:
In a saucepan, cook carrots & green beansin boiling water about 3 minutes.

Add squash & cook 2-3 minutes more or until just crisp tender

Pour into large strainer to drain

In same saucepan, combine vinegar & mustard; stir until well mixed.

Stir in sugar, water, & horseradish. Bring mixture to a boil, stirring until sugar is dissolved.

Remove from heat. Stir in carrots, green beans & squash.Cool, drain & reserve syrup.

Pack vegetables into Pic-A-Deli container then add syrup. Apply seal & refrigerate for several hours to allow flavors to blend. Store up to one week in refrigerator
Number Of Servings:
Number Of Servings:
5 cups

 

 

 

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