Hot Pickled Vegetables
By on · In Appetizers, Vegetables
Hot Pickled Vegetables
Author: Epicurus.com Kitchens
Recipe type: Appetizers
Serves: 10
Ingredients
- 4 ounces green beans; whole
- 3 celery; stalks, *
- 1 Cup carrots; 2 med, **
- 1 1/2 Cups cauliflowerets
- 1 Cup broccoli florets
- 1 Cup pearl onions
- 1/2 Cup peppers; ***
- 1/2 Cup coarse salt
- 2 Cups cider vinegar
- 2 Cups water
- 2 Tablespoons black peppercorns
- 1/4 teaspoon 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 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.
