HOT PICKLED VEGETABLES

Name: HOT PICKLED VEGETABLES
Yield: 0
Cuisine: American
Ingredients: 2 c cider vinegar; 2 c water; 1-1/2 c cauliflower, small florets; 3 stalk(s) celery,cut into julienne strips; 2 medium carrots thin slices; 1 c broccoli florets; 2 oz whole green beans; 1/2 c serrano or jalapeno pepper slices; 1 c pearl onions; 1/2 c coarse salt; 2 Tbsp coarse peppercorns; 3/4 tsp ground cloves

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By Steve Wahlgren
@Stevew5557

I had these a few years back I ate almost all of it.

Rating:

☆☆☆☆☆ 0 votes0

Serves:

about 10

Method:

No-Cook or Other

Ingredients

2 c

cider vinegar
2 c

water
1-1/2 c

cauliflower, small florets
3 stalk(s)

celery,cut into julienne strips
2 medium

carrots thin slices
1 c

broccoli florets
2 oz

whole green beans
1/2 c

serrano or jalapeno pepper slices
1 c

pearl onions
1/2 c

coarse salt
2 Tbsp

coarse peppercorns
3/4 tsp

ground cloves
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How to Make HOT PICKLED VEGETABLES

Step-by-Step

Mix all ingredients in a large glass container. Cover and refrigerate at least 48 hr. Store no longer than 2 weeks. Makes about 10 cups.

Printable Recipe Card

About HOT PICKLED VEGETABLES

Course/Dish: Vegetable Appetizers

Main Ingredient: Vegetable

Regional Style: American

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Polish Vegetable Salad

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