Ingredients Jump to Instructions ↓

  1. 1/2 Water

  2. 1/2 Vinegar

  3. 1 teaspoon 5ml Non-idodized salt per pint of liquid Cauliflower - in flowerets Broccoli - in flowerets Carrots - cut in coins Use baby carrots Pearl onions Garlic cloves - whole Green olives

Instructions Jump to Ingredients ↑

  1. Recipe Instructions "This basic recipe can be used for pickling chiles either alone or with a combination of other vegetables. Choose the mixture of vegetables desired, the amount and type of chiles, and arrange them attractively in a jar before covering with the pickling solution." Wash the chiles and with a toothpick poke several holes near the stem before packing in the jars. Combine the water, vinegar, and salt in a pan and boil for a minute. Pour the hot mixture over the vegetables leaving 1/4 inch head space and cover. Allow the chiles and vegetables to pickle for 2 to 3 weeks before serving.


Send feedback