HOT PICKLED VEGETABLES
Rating:
☆☆☆☆☆ 0 votes0
Serves:
about 10
Method:
No-Cook or Other
Ingredients
-
2 ccider vinegar
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2 cwater
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1-1/2 ccauliflower, small florets
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3 stalk(s)celery,cut into julienne strips
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2 mediumcarrots thin slices
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1 cbroccoli florets
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2 ozwhole green beans
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1/2 cserrano or jalapeno pepper slices
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1 cpearl onions
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1/2 ccoarse salt
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2 Tbspcoarse peppercorns
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3/4 tspground cloves
How to Make HOT PICKLED VEGETABLES
- 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.
