| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Appetizers/, Pickles, Relishes |
12 |
Servings |
INGREDIENTS
| 4 |
lg |
Cucumbers; sliced 1/8" thick |
| 2 |
md |
Onions; sliced 1/8" thick |
| 4 |
md |
Carrots; cut in 1/2" pieces |
| 1/4 |
c |
Salt |
| 1 |
tb |
Pickling spice |
| 1 1/2 |
ts |
Celery seed |
| 1 1/2 |
ts |
Instant garlic flakes |
| 2 |
c |
Sugar |
| 2 |
c |
White wine vinegar |
INSTRUCTIONS
SYRUP
For Syrup: Mix sugar and vinegar well. Let stand 2 hours or until sugar
is dissolved. Pour over vegetables.
Place vegetables and spices in a large stainless or glass bowl; mix well.
Let stand 2 hours. Drain carefully, keeping as much of the spices as
possible. Pack loosely in glass jars. Pour syrup over vegetables. Keep
refrigerated, stirring or mixing daily for the first three days.
Recipe By : Watkins Products By Nancy A Goodrich
Posted to FOODWINE Digest 16 October 96
Date: Thu, 17 Oct 1996 09:34:01 -0500
From: Ellen Court <CourtMoss@NOVA-NET.NET>
NOTES : A variety of vegetables can be used. For example: 1 head
cauliflower, cut-up; 3 stalks broccoli, cut-up; 4 carrots, sliced; 1 large
onion, cut-up; 1 cucumber, sliced; and any other veggies you like can be
used.
A Message from our Provider:
“Guess who created pleasure. He might just know a thing or two . . .”