Spicy Quick Pickles
- Divide carrots, cucumbers, green beans, corn, chile peppers, and garlic between two sterilized 1-quart glass canning jars; set aside.
- In a medium saucepan heat peppercorns, mustard seeds, coriander seeds, and allspice over medium-low heat about 1 minute or until toasted and fragrant. Add vinegar, the water, sugar, salt, bay leaves, rosemary sprigs, and, if desired, cayenne pepper. Bring to boiling, stirring to dissolve salt and sugar. Pour hot mixture over vegetables. Screw on lids.
- Cover and chill for 12 to 24 hours before serving. Store in the refrigerator for up to 6 weeks.
From the Test Kitchen
An assortment of other vegetables can also be used here: red radishes, okra, jicama sticks, red and yellow sweet pepper strips, cabbage leaves, and/or asparagus spears.
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Nutrition Facts (Spicy Quick Pickles )
- Per serving:
- 32 kcal cal.,
- 506 mg sodium,
- 5 g carb.,
- 1 g fiber,
- 3 g sugar,
- 1 g pro.
- Percent Daily Values are based on a 2,000 calorie diet