|Fresh chiles of choice|
|1 teaspoon||Non-idodized salt per pint|
|; of liquid|
|Cauliflower; in flowerets|
|Broccoli; in flowerets|
|Carrots; cut in coins|
|Use baby carrots|
|Garlic cloves; whole|
"This basic recipe can be used for pickling chiles either alone or with a combination of other vegetables. Choose the mixture of vegetables desired, the amount and type of chiles, and arrange them attractively in a jar before covering with the pickling solution." Wash the chiles and with a toothpick poke several holes near the stem before packing in the jars.
Combine the water, vinegar, and salt in a pan and boil for a minute. Pour the hot mixture over the vegetables leaving ¼ inch head space and cover.
Allow the chiles and vegetables to pickle for 2 to 3 weeks before serving.
Posted to MC-Recipe Digest V1 #646 by thelma@... on Jun 20, 1997
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