Pickled Vegetables

Submitted by United Church of God on Wed, 2011-05-25 11:59
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Description

A delicious snack, easily prepared.

Summary

Yield
Servings
Source

Fay Craft, Collinsville IL

Prep time5 minutes

Ingredients

6 canning jars
1Quartvinegar
2Quartwater
3⁄4Cupsalt
  green tomatoes, red peppers, celery, onions, carrots, cauliflower, garlic cloves
  fresh dill

Instructions

Wash canning jars. Boil jars and lids in water. Drain water. Boil 2 qt. of water, vinegar, and salt to make brine. Slice vegetables into bite-size pieces and tomatoes into halves or quarters. Fill jars with vegetables. Pour hot brine over vegetables. Tap jars gently to remove air bubbles. Place 1-2 cloves of garlic and a sprig of dill in each jar. Put lid on jars.

Notes

To encourage your children to not only talk with their friends at church, but the adults as well, my family would put adult names in a basket. Each Sabbath, my children picked a name and had to talk to that person on the Sabbath.

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United Church of God
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