This recipe is great because when the veggies are gone, all you do is add more to the jar. My kids actually liked the onions & peppers in this.
1 C. distilled white vinegar
1 T salt
1 C. sugar
1 T. dill seed
1 T. mustard seed
6 C. sliced cucumbers
1 C. sliced onion
1 C. green bell peppers
In a medium saucepan oven medium heat, bring vinegar, salt and sugar to a boil. Boil until the sugar has dissolved, about 10 minutes. Place the cucumbers, onions, peppers, dill & mustard seeds in a large bowl. Pour the vinegar mixture over the vegetables. Transfer to a sterile container & store in the fridge. Can easily be doubled.
1 C. distilled white vinegar
1 T salt
1 C. sugar
1 T. dill seed
1 T. mustard seed
6 C. sliced cucumbers
1 C. sliced onion
1 C. green bell peppers
In a medium saucepan oven medium heat, bring vinegar, salt and sugar to a boil. Boil until the sugar has dissolved, about 10 minutes. Place the cucumbers, onions, peppers, dill & mustard seeds in a large bowl. Pour the vinegar mixture over the vegetables. Transfer to a sterile container & store in the fridge. Can easily be doubled.
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