Yield: Yields about 3 pints.
Serve these pickles as part of an appetizer spread with fresh tomatoes, olives, flatbread, and hummus or baba ghanoush. They’re also tasty alongside grilled meats.
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So great it has all gone and everybody is asking me to make more (some as Christmas presents)
loved these pickles....very easy....made 2 batches....and to the lady who only canned for 5 minutes, be very careful...you may not have a safe to eat product, there is a reason to can for 10 minutes.
When making this recipe, I was afraid the Indian spices would take over, but it turned out great! All the veggies were from my garden and it was a great way to "put up" my summer bounty. I chose to process these pickles so I could keep them throughout the year. Processing for only 5 minutes yields a perfect crunch. We had the first pint of pickles the other night and everything from the onions, garlic, and sticks of ginger were polished off.
I thought it was okay but the guests loved it and ate almost a pint before T'day dinner.I think next time I'll add just a bit more sugar and maybe more carrots and red pepper.It was an easy recipe and I like that you can make them without "canning."
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