July 20, 2011 11:31 pm

Pickled Vegetables

Posted In: Uncategorized
Posted July 20, 2011 by Victory Farms
Recipe from The Chicago Diner Cookbook Makes about 6 servings. Much different than the store-bought jar; crisp, fresh, and light.

Posted in : Cuisines :





In a medium saucepan, combine 4 cups cold water with the first 6 ingredients. Simmer about 5 minutes. Cut the vegetables into different shapes; round, square, julienned, etc. Pour the brine over the vegetables, add the dill, cover, and refrigerate overnight.

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