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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

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

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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