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Pickled Veggies

as featured at the Be Wise Ranch Harvest Dinner

Ingredients 

  • 1 1/2 cups desired vegatables (carrots, radishes, cucumbers, turnips, cabbage, bell peppers, onions, fennel, parsnips, celery root or ginger) roughly sliced
  • 1 cup rice, apple cider, champagne, or red wine vinegar based on desired flavor
  • ¾ cup sugar

Preparation

Bring sugar and vinegar to a boil and pour over veggies in a heat proof airtight container.  Let cool to room temperature, cover veggies with plastic wrap then weigh down with a plate or can until veggies no longer float.  Keep in fridge, will last almost indefinitely.