Hot Pickled Vegetables Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
4 ounce: Green Beans, Whole
3 each: Celery, Stalks, *
1 cup: Carrots, 2 med, **
1 1/2 cup: Cauliflowerets,
1 cup: Broccoli Flowerets,
1 cup: Pearl Onions,
1/2 cup: Peppers, ***
1/2 cup: Coarse Salt,
2 cup: Cider Vinegar,
2 cup: Water,
2 tbsp: Black Peppercorns,
1/4 tsp: Cloves, Ground
Directions:
* 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.
Source from luhu.jp
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.
Source from luhu.jp