BREAD AND BUTTER PICKLED VEGETABLES

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Bread and Butter Pickled Vegetables image

Provided by Martha Stewart

Number Of Ingredients 7

1 1/2 cups white-wine vinegar
1/3 cup granulated sugar
1 tablespoon coarse salt
2 medium carrots, cut into 3-inch sticks
1 red bell pepper, cut into 3-inch sticks
1/2 English cucumber, cut into 3-inch sticks
1/2 teaspoon celery salt

Steps:

  • In a small saucepan, combine vinegar, sugar, salt, and 2 cups water. Bring to a boil over high heat, stirring to dissolve sugar and salt.
  • Divide vegetables and celery salt between 8-ounce mason jars and carefully pour hot brining liquid over vegetables. Cool to room temperature before serving.
  • Pickled vegetables can be stored in an airtight container in the refrigerator for up to 2 weeks.

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