hot pickled vegetables
I had these a few years back I ate almost all of it.
No Image
prep time
cook time
method
No-Cook or Other
yield
about 10
Ingredients
- 2 cups cider vinegar
- 2 cups water
- 1-1/2 cup cauliflower, small florets
- 3 stalks celery,cut into julienne strips
- 2 medium carrots thin slices
- 1 cup broccoli florets
- 2 ounces whole green beans
- 1/2 cup serrano or jalapeno pepper slices
- 1 cup pearl onions
- 1/2 cup coarse salt
- 2 tablespoons coarse peppercorns
- 3/4 teaspoon ground cloves
How To Make hot pickled vegetables
-
Step 1Mix all ingredients in a large glass container. Cover and refrigerate at least 48 hr. Store no longer than 2 weeks. Makes about 10 cups.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes