HOT PICKLED VEGETABLES

Hot Pickled Vegetables Recipe

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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

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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

  • 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.

Printable Recipe Card

About HOT PICKLED VEGETABLES

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: American




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