Diana's pickled peppers

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

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