This text is a recipe for pickled vegetables from Martha Stewart Living magazine. The recipe calls for distilled white vinegar or apple cider vinegar, sugar, black peppercorns, coriander seeds, allspice berries, bay leaves, salt, red onions, small peppers, and a small jalapeño. The directions instruct to combine the vinegar, water, sugar, spices, and salt in a pot and bring to a boil. Then, fill clean jars with the vegetables and pour the boiling brine over them. Let cool and refrigerate for at least one week before serving, or up to three months.
Jonathon
27.04.2023 @ 07:27
This text is a recipe for pickled vegetables from Martha Stewart Living magazine. The recipe calls for distilled white vinegar or apple cider vinegar, sugar, black peppercorns, coriander seeds, allspice berries, bay leaves, salt, red onions, small peppers, and a small jalapeño. The directions instruct to combine the vinegar, water, sugar, spices, and salt in a pot and bring to a boil. Then, fill clean jars with the vegetables and pour the boiling brine over them. Let cool and refrigerate for at least one week before serving, or up to three months.