Spicy Pickled Summer Vegetables

Spicy Pickled Summer Vegetables
Photo by Quentin Bacon

Ingredients

  • 3 to 3 1/2 cups vegetables (such as cucumber, zucchini, squash, onion, and sweet bell pepper), thinly sliced
  • 2/3 cup sugar
  • 1 teaspoon freshly ground black pepper
  • 4 teaspoons sea salt
  • 12 whole cloves
  • 1 to 2 teaspoons crushed red pepper flakes
  • 2 teaspoons dill seed
  • + 2 more ingredients
    • 4 bay leaves
    • 2 cups white vinegar

1. Combine first 8 ingredients in a quart jar. Cover tightly with lid, and shake until sugar dissolves. 2. Add vegetables to jar. Cover tightly with lid, and shake well. Chill at least 4 hours, shaking occasionally. Store in refrigerator up to 2 weeks.

View full recipe at My Recipes

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