Pickled Vegetables

The New McCall's Cookbook, 1973

45 minutes — 1 Servings Print RecipeEmail Recipe

Ingredients

2	pint	white vinegar
1 1⁄2	cup	sugar
1	dash	salt
4		carrots (pared and cut in strips)
3		green peppers (cut in strips)
3		celery stalks (cut in strips)
1⁄2	cup	onion rings (thinly sliced)
1	cup	cauliflowerets
2	clove	garlic
2	teaspoon	dried oregano leaves
3		dill pickles

Instructions

In large kettle, combine vinegar, sugar, salt, and 2 cups water. Bring to boiling, stirring; remove from heat; let cool completely. Add all the rest of ingredients.

Pack in quart jars with tight-fitting lid. Refrigerate, covered, at least 2 weeks before serving.

Notes

Preparation time does not include cooling or pickling time.

Pickled Vegetables

Ingredients

Instructions

Notes

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