Yield makes 2 quarts
Number Of Ingredients 12
Steps:
- Wash and prepare the vegetables and pack them tightly in glass jars with the garlic cloves, beet, chili peppers, and dill divided between them.
- Boil the water, vinegar, and salt and pour over the vegetables. Prepare and add more liquid if this is not enough to cover them. Seal tightly, and store in a warm place. The pickle should be ready in about 2 weeks, and keeps 2 months if stored in the refrigerator. The vegetables will be soft and mellow, and tinted pink by the beet. The beet can be omitted if you prefer the vegetables in their natural colors.
There are no comments yet!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love