Hot pickled vegetables
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Green Beans; Whole |
| 3 | eaches | Celery; Stalks, * |
| 1 | cup | Carrots; 2 med, ** |
| 1½ | cup | Cauliflowerets |
| 1 | cup | Broccoli Flowerets |
| 1 | cup | Pearl Onions |
| ½ | cup | Peppers; *** |
| ½ | cup | Coarse Salt |
| 2 | cups | Cider Vinegar |
| 2 | cups | Water |
| 2 | tablespoons | Black Peppercorns |
| ¼ | teaspoon | Cloves; Ground |
Directions
* Celery should be cut into 2 X ¼-inch strips (about 1½ Cups) ** Carrots should be cut diagonally into thin slices. *** Peppers can be canned or fresh. Use Serrano or Jalapeno Chiles ~------------------------------------------------------ ~----------------- 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.