Yield: 1 Servings
Measure | Ingredient |
---|---|
1 cup | Oil |
2 cups | White vinegar |
4 cups | Water |
¼ cup | Salt |
\N \N | Garlic -- - whole, peeled |
\N \N | Toes |
\N \N | Peppers, red, yellow, green |
\N \N | Cleaned and pared |
\N \N | Broccoli -- cleaned and cut |
\N \N | Cauliflower -- cleaned and |
\N \N | Cut |
\N \N | Carrots -- peeled & pared |
\N \N | Jalapeno peppers |
\N \N | Onions -- - peeled & |
\N \N | Quartered |
Bring oil, vinegar, water, and salt to a boil. Fill jar with veggies, 3 to 5 cloves of garlic and fill jar with hot liquid. Cover and refridgerate for up to 3 months.
These are not canned! -- To can them you need to heat bottles and consult someones who knows what she's talking about! Recipe By : Diana Hocking/DeeMeyers File