HOT PICKLED VEGETABLES
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
- 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.
