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| RECIPE FOR HOT PICKLED VEGETABLES |
Title: Hot Pickled Vegetables
Category: Relishes Mexican
Serves: 10
Ingredients:
| 4.00 | oz | Green Beans; Whole | | 3.00 | ea | Celery; Stalks, * | | 1.00 | c | Carrots; 2 med, ** | | 1.50 | c | Cauliflowerets | | 1.00 | c | Broccoli Flowerets | | 1.00 | c | Pearl Onions | | 0.50 | c | Peppers; *** | | 0.50 | c | Coarse Salt | | 2.00 | c | Cider Vinegar | | 2.00 | c | Water | | 2.00 | T | Black Peppercorns | | 0.25 | t | Cloves; Ground |
Instructions:
* 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 ~------------------------------------------------------------------------- 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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