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Pickled Vegetables

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    Source: www.cookingindex.comReport recipe

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    Nutrition Info . . .

    NutrientsCarbohydrates, Cellulose
    VitaminsA, B9
    MineralsCopper, Natrium, Chromium, Magnesium, Phosphorus, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 lb 454g / 16oz Green beans

    2. 1/2 lb 227g / 8oz Pearl onions

    3. 1/2 lb 227g / 8oz Button mushrooms

    4. 1 English cucumber

    5. 3 cups 711ml Cider vinegar

    6. 3 cups 711ml Water

    7. 2 tablespoons 30ml Whole coriander

    8. 1 tablespoon 15ml Whole black peppercorns

    9. 1 teaspoon 5ml Whole cloves

    10. 3 Bay leaves

    11. 1 1/2 cups 297g / 10oz Sugar

    12. 1/4 cup 59ml Kosher salt

    13. 2 Garlic cloves

    Instructions Jump to Ingredients ↑

    1. Clean green beans, peel pearl onions, quarter mushrooms and slice cucumbers. Blanch green beans and pearl onions.

    2. Heat vinegar and water with remaining ingredients and pour over vegetables in separate dishes or bowls (like glass). Cover and refrigerate for at least 6 hours to several days.

    3. This recipe yields ?? servings.

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