Crisp Mixed Pickles

1. 1

   Cut cucumbers in 2-inch long thin sticks.

2. 2

   Cover with a brine of 1 cup salt to 2 cups water.

3. 3

   Let stand overnight.

4. 4

   Rinse and drain.

5. 5

   Pare carrots, cut in sticks like cucumbers.

6. 6

   Cook in a small amount of boiling salt water for 5 minutes.

7. 7

   Remove seeds from peppers and cut into sticks.

8. 8

   Combine remaining ingredients; pour over vegetables.

9. 9

   Heat just to boiling point.

10. 10

    Seal in hot, sterile jars.

* Per serving · 4 servings · Values may vary.

No additional tips available.