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Gingery Sweet Pickled Vegetables

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“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.”
READY IN:
73hrs
SERVES:
10
UNITS:
US

Ingredients Nutrition

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.

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