Recipes to cook

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2w
By
Bob
Zesty Pickled Vegetables Ingredients: - 1 cup carrots, sliced - 1 cup cauliflower florets - 1 cup bell peppers, sliced - 1 cup cucumbers, sliced - 1 cup white vinegar - 1 cup water - 1/4 cup sugar - 2 tbsp salt - 1 tsp black peppercorns - 1 tsp mustard seeds (optional) 1. In a saucepan, combine white vinegar, water, sugar, salt, peppercorns, and mustard seeds; bring to a boil and stir until sugar dissolves. 2. In a jar or bowl, layer the sliced carrots, cauliflower, bell peppers, and cucumbers. 3. Pour the hot pickling liquid over the vegetables, ensuring they are fully submerged. 4. Let cool to room temperature, then refrigerate for at least 24 hours before serving.
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