Pickled Vegetables

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Pickled Vegetables

Prep: 15 minutes plus cooling
Cook: 5 minutes • Serves: 8

2-1/2 cups sliced carrots (about 1/4-inch thick)
2 cups sliced cucumbers (about 1/4-inch thick)
2 bay leaves
2 garlic cloves, thinly sliced
3 cups distilled white vinegar
2 cups granulated sugar
1 cup water
3 tablespoons salt
2 teaspoons dried dill
1-1/2teaspoons whole black peppercorns
1-1/2teaspoons yellow mustard seed
1 teaspoon coriander seed

1.Fill 2 (1-quart) glass jars with carrots and cucumbers.

2.In medium saucepan, heat remaining ingredients to a boil over medium-high heat, stirring until sugar dissolves; cool. Pour vinegar mixture into jars over vegetables; seal jars with lids and refrigerate up to 1 week.

Approximate nutritional values per serving:
26 Calories, 0g Fat (0g Saturated), 0mg Cholesterol, 123mg Sodium,
6g Carbohydrates, 1g Fiber, 4g Sugars, 2g Added Sugars, 1g Protein

Chef Tip:
Other vegetables to use in this recipe include asparagus, cauliflower, green beans and/or radishes.