Recipe: Sweet-Hot Pickled Vegetables (carrot, sugar snap peas, and cucumber)

SWEET-HOT PICKLED VEGETABLES

"Similar to jalapeno peppers, the hot and spicy banana peppers give these pickles pizzazz."

FOR THE VEGETABLES:
1 cup thinly sliced carrots
1 1/2 cups cooked sugar snap peas (or frozen sugar snap peas from 1-lb. pkg., thawed)
1 1/2 cups thinly sliced cucumbers
1 to 2 banana peppers, thinly sliced
2 garlic cloves
FOR THE PICKLING MIXTURE:
3/4 cup sugar
1 1/2 teaspoons salt
1/2 teaspoon celery seed
1/2 teaspoon mustard seed
1/4 teaspoon ground ginger
1/8 teaspoon turmeric
4 peppercorns
1 cup white vinegar
3/4 cup water

Bring 1 inch water to a boil in medium saucepan. Add carrots. Reduce heat to low; cover and simmer 2 to 4 minutes or until carrots are just crisp-tender. Drain.

Layer sugar snap peas, cooked carrots, cucumbers, banana peppers and garlic in 1 clean, hot 1-quart jar.

In small saucepan, combine all pickling mixture ingredients. Bring a boil. Reduce heat; simmer 5 minutes. Pour over vegetables.

Cool to room temperature. Run knife down sides of jar to remove air bubbles; cover with tight-fitting lid. Refrigerate overnight to blend flavors. Store in refrigerator up to 6 weeks.

Makes 4 cups
From: Recipelink.com
Source: Recipe booklet: Garden Fresh Fruits and Vegetables, Pillsbury Classic Cookbooks #173, July 1995