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Vegetable Sticks, Dill (P, TNT)
Source: from the Detroit News many years ago
Yield: depends on how many vegetable sticks you use

2 cups white vinegar
3/4 cup water
1/2 cup sugar
1 tablespoon salt
1-1/2 tablespoons fresh dill OR 1-1/2 teaspoons dry dill
1 teaspoon onion powder
1 teaspoon garlic powder

Vegetable sticks (see note)

Cook, covered, ingredients for marinade for 15 minutes.

Put vegetable sticks in marinade and cook 3-5 minutes until crisp tender. Put in jars covered with marinade and refrigerate for 12 hours or longer.

Poster's Notes: Vegetables you could use: carrots, zucchini, broccoli, cauliflower, celery, mushrooms, green beans (not for Pesach), etc.

This makes a great nosh as well as a side dish. I've added the mushrooms to a salad to perk it up. I would make a very big batch of vegetables and double the marinade and keep it in a very big glass jar. Even kids like it.

Posted by Marcia Goldberg, Z'L

Nutritional Info Per Serving: N/A