Hot Pickled Vegetables |
Course : Pickles
Serves: 10 |
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Ingredients:
4 ounces green beans -- whole |
3 medium celery stalks |
1 cup carrots |
1 1/2 cups cauliflower florets |
1 cup broccoli flowerets |
1 cup pearl onions |
1/2 cup peppers -- --- |
1/2 cup coarse salt |
2 cups cider vinegar |
2 cups water |
2 tablespoons black peppercorns |
1/4 teaspoon cloves -- ground |
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Preparation / Directions:
* Celery should be cut into 2 X 1/4-inch strips (about 1 1/2 Cups)
** Carrots should be cut diagonally into thin slices.
*** Peppers can be canned or fresh. Use Serrano or Jalapeno Chiles They should be seeded and sliced.
Mix all ingredients in a large glass or plastic container.
Cover and refrigerate at least 48 hours but no longer than 2 weeks.
Makes about 10 cups of vegetable relish.
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