Cocktail Pickles
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Martha Stewart Living, June 2011
- Yield Makes 2 cups
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Ingredients
- 2 cups vegetables (peeled pearl onions, small radishes, or sugar snap peas)
- 1 1/2 teaspoons salt
- 1 tablespoon sugar
- 2 teaspoons pickling spices (penzeys.com)
- 1/2 teaspoon whole black peppercorns
- 1/2 cup white vinegar
Directions
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Place vegetables in a jar just large enough to hold them when packed. Bring 1 cup water, salt, sugar, pickling spices, and peppercorns to a boil in a medium saucepan, stirring to dissolve sugar. Remove from heat; stir in vinegar. Pour over vegetables to submerge. Seal jar; refrigerate radishes and peas overnight, onions for at least 3 days.
Dear divaquilts, to get to the clip art, click on "Expand" under the beginning of the recipe, then click on the highlighted "clip art designs" and the labels will appear.
I was hoping to get the template for these pickle labels to go with the recipe, however when I followed the instructions in my new issue of Martha Stewart Living, the label templates are not available as promised. Hopefully, this will be fixed soon? Great idea!