Dot's Pickled Vegetables |
Course : Vegetables
Serves: 4 |
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Ingredients:
2 cup carrots, sliced |
2 Cup cauliflower florets |
2 Cup Small cucumbers |
2 Cup Small pearl onions |
2 Cup Sliced celery |
6 medium Sweet red peppers |
6 pint White vinagar |
6 pint Water |
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Preparation / Directions:
Place the vegetables in a crock and add enough brine to cover vegetables.
Brine should be strong enough to float an egg. Weight vegetables down with
a scalled heavy plate and place a jar filled with water on plate. Let set
for 2 to 3 weeks or until fermented. Remove film from top as fermentation
take place. Drain off brine. Mix vinegar and water in a sauce pan and bring
to a boil. Place vegetables in sterilized jars and pour hot vinegar mixture
over vegetabls to cover. Seal jars.
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