HOT PICKLED VEGETABLES

Hot Pickled Vegetables

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Steve Wahlgren

By
@Stevew5557

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

Rating:

☆☆☆☆☆ 0 votes

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

How to Make HOT PICKLED VEGETABLES

Step-by-Step

  1. 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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