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PICKLED VEGETABLES

Submitted by: Shara on 09/26/2002
2319 views
2.70 avg rating
183 votes
 
 
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Ingredients

1 bag baby carrots (about 40)
1 1/2 cups white-wine vinegar
2 1/2 cups water
1/3 cup Splenda
2 teaspoons dill seeds
2 teaspoons salt
4 large celery ribs, cut into 1/4-inch sticks

Directions

Arrange carrots in two 1-quart Mason-type jars.

In pan bring vinegar, water, Splenda, dill seeds, and salt to a boil and simmer 3 minutes. Pour hot mixture over carrots and cool completely. Add celery. Chill vegetables, covered, at least 12 hours for flavor. Pickled vegetables may be made up to 3 weeks ahead but do not add celery until 1 day before serving.

Additional Information

You could try different vegetables like cauliflower or brocoli, but I wouldn't mix with the carrots. They all turn orange after a while!

Servings

??

Calories

1-2

Time to prepare

20 min

Difficulty

Easy
 

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