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Pickled Miniature Vegetables

Ingredients
  • 1 quart vegetable(s)
  • water
  • 3 cups distilled white vinegar
  • 1 cup sugar
  • 3 tablespoons mixed pickling spices, tied in a cheesecloth bag
Instructions

Use either miniature ears of corn, baby carrots or carrot sticks, baby avocados, baby eggplants, tiny cucumbers, chive bulbs or onions for this recipe. Cook the vegetable in water until half tender (time varies according to individual choice.) Boil the vinegar with the sugar, spices and 1/2 cup water for 10 minutes. Remove the spice bag. Add the vegetable and boil a few minutes more, until almost tender. Pack in hot sterilized jars and pour the liquid over it. Seal and process for 10 minutes in a boiling water bath. Yield 2 pints.

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