Hot Pickled Vegetables |
Course : Pickles
Serves: 10 |
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Ingredients:
4 ounces Green Beans -- Whole |
3 medium Celery -- Stalks, * |
1 cup carrots -- 2 medium, ** |
1 1/2 cup cauliflower florets |
1 cup Broccoli Flowerets |
1 cup Pearl Onions |
1/2 cup Peppers -- --- |
1/2 cup Coarse Salt |
2 cup Cider Vinegar |
2 cup Water |
2 tablespoon 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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