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Sweet-and-Tart Pickled Vegetables
Recipe Summary
Yield: Makes about 5 cups
Ingredients
Ingredient Checklist
3 cups cider vinegar
1 cup plus 2 tablespoons sugar
1 1/2 teaspoons coarse salt
1 1/2 teaspoons whole coriander seeds
3/4 teaspoon whole fennel seeds
3 dried bay leaves
2 small bulbs fennel, cut into 3/4-inch wedges, and 6 small carrots, peeled and cut into 3-by-1/2-inch matchsticks (or substitute 1 1/4 pounds trimmed green beans for the fennel and carrots)
Gallery
Sweet-and-Tart Pickled Vegetables
Recipe Summary
Yield: Makes about 5 cups
Gallery
Sweet-and-Tart Pickled Vegetables
Sweet-and-Tart Pickled Vegetables
Sweet-and-Tart Pickled Vegetables
Recipe Summary
Yield: Makes about 5 cups
Recipe Summary
Yield: Makes about 5 cups
Yield: Makes about 5 cups
Makes about 5 cups
Ingredients
Ingredients
- 3 cups cider vinegar
- 1 cup plus 2 tablespoons sugar
- 1 1/2 teaspoons coarse salt
- 1 1/2 teaspoons whole coriander seeds
- 3/4 teaspoon whole fennel seeds
- 3 dried bay leaves
- 2 small bulbs fennel, cut into 3/4-inch wedges, and 6 small carrots, peeled and cut into 3-by-1/2-inch matchsticks (or substitute 1 1/4 pounds trimmed green beans for the fennel and carrots)
Directions
Stir together vinegar, sugar, salt, coriander, fennel, and bay leaves in a medium saucepan. Bring to a boil, stirring until sugar has dissolved. Stir in green beans or fennel and carrots. Remove from heat; let cool completely. Cover, and refrigerate at least overnight or up to 1 week.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Sweet-and-Tart Pickled Vegetables
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Sweet-and-Tart Pickled Vegetables
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest