Hot Pickled Vegetables

20.07.2008 | Author: Cook | Posted in Mexican
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Hot Pickled Vegetables


Servings: 10
Ingredients: 

  • 4 oz Green Beans; Whole
    • 

  • 3 ea Celery; Stalks, *
    • 

  • 1 c  Carrots; 2 med, **
    • 

  • 1 1/2 c  Cauliflowerets
    • 

  • 1 c  Broccoli Flowerets
    • 

  • 1 c  Pearl Onions
    • 

  • 1/2 c  Peppers; ***
    • 

  • 1/2 c  Coarse Salt
    • 

  • 2 c  Cider Vinegar
    • 

  • 2 c  Water
    • 

  • 2 T  Black Peppercorns
    • 

  • 1/4 t  Cloves; Ground
    •

* Celery should be cut into 2 X 1/4-inch strips (about 1 1/2 Cups)
** Carrots should be cut diagonally into thin slices.
*** Peppers can be canned or fresh. Use Serrano or Jalapeno Chiles
They should be seeded and sliced.
~———————————————————————
~– 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.





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