• 4 Ratings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Reviews

4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0