Bread and Butter Pickled Vegetables

Bread and Butter Pickled Vegetables





Ingredients

2 cups water
1 1/2 cups white-wine vinegar
1/3 cup granulated sugar
1 tablespoon coarse salt
2 medium carrots, cut into 3-inch sticks
1 red bell pepper, cut into 3-inch sticks
1/2 English cucumber, cut into 3-inch sticks
1/2 teaspoon celery salt


Directions
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.
Pack the vegetables into clean, hot pint jars. Pour the hot brine over the vegetables, leaving 1/2-inch headspace. Remove any air bubbles. Wipe the jars' lids with a damp cloth before putting on the lids. Secure the lids with screw bands tightened by hand. Process for 10 minutes