Use this recipe to pickle those extra vegetables from your garden this Spring.

Ingredients

• 1 pound choice of vegetables, small dice
• 1 each whole mild chilies, seeded, sliced thin
• 2 each garlic cloves, sliced thin
• 1/2 cup granulated sugar
• 2 cups water
• 1/8 cup kosher salt
• 1 1/2 cups apple cider vinegar

Directions

• 1. Place cut vegetables, garlic, and chilies in a 3 quart plastic container with a lid and set aside.
• 2. In a sauce pan combine the sugar, water, salt and vinegar. Bring to ingredients to a boil. Whisk until the sugar and salt dissolve. Pour over the vegetables. Let cool. Cover container and place in the refrigerator. Let stand overnight for best results.

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