Hot Pickled Vegetables
Recipe type: Appetizers
Serves: 10
  • 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
  1. * 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.
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