1. Place the sliced vegetables in a non-reactive container that has a tight-fitting lid. 2. Combine remaining ingredients in a saucepan and bring to a boil. Reduce heat to a simmer and cook 2 to 3 minutes. 3. Pour the hot pickling liquid over the vegetables and allow to cool at room tenmperature. Discard any leftover liquid. 4. When cool, cover and refrigerate the pickles for at least 3 hours. ---------------------------------------------------------------------------
Nutrition
Ingredients
