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Hot Pickled Vegetables

  • 10servings

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, C, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 4 ounces Green Beans -- Whole

  3. 3 Celery -- Stalks,

  4. 1 cup Carrots --

  5. 2 medium, **

  6. 1 1/2 cup Cauliflowerets

  7. 1 cup Broccoli Flowerets

  8. 1 cup Pearl Onions

  9. 1/2 cup Peppers -- **

  10. 1/2 cup Coarse Salt

  11. 2 cup Cider Vinegar

  12. 2 cup Water

  13. 2 tablespoon Black Peppercorns

  14. 1/4 teaspoon Cloves -- Ground

Instructions Jump to Ingredients ↑

  1. * Celery should be cut into 2 X 1/4-inch strips (about 1 1/2 Cups) **

  2. Carrots should be cut diagonally into thin slices. ** Peppers can becanned or fresh. Use Serrano or Jalapeno ChilesThey should be seeded and sliced.

  3. Mix all ingredients in a large glass or plastic container. Cover andrefrigerate at least 48 hours but no longer than 2 weeks. Makes about 10cups of vegetable relish.

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