Pickled Raw Vegetables
Yield
1 pintPrep
15 minCook
10 minReady
40 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
dill seed
slightly crushed |
|
| ¼ | cup |
apple cider vinegar
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
sugar
|
|
| 1 | dash |
red hot pepper sauce
|
*
|
| 1 | cup |
water
|
|
| 2 | cups |
vegetables
raw, cut up |
|
| 2 | tablespoons |
pimentos
finely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
dill seed
slightly crushed |
|
| 59 | ml |
apple cider vinegar
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
sugar
|
|
| 1 | dash |
red hot pepper sauce
|
*
|
| 237 | ml |
water
|
|
| 473 | ml |
vegetables
raw, cut up |
|
| 3E+1 | ml |
pimentos
finely chopped |
|
Directions
Vegetables can be cauliflorlets, radish slices, carrot curls, green pepper chunks etc.
Combine first 6 ingredients in sauce pan.
Bring to boil.
Pour over vegetables.
Cool, add pimento, chill about 24 hours.
Drain, store covered in refrigerator.
