Hot pickled vegetables

10 servings

Ingredients

Quantity Ingredient
4 ounces Green Beans; Whole
3 eaches Celery; Stalks, *
1 cup Carrots; 2 med, **
1½ cup Cauliflowerets
1 cup Broccoli Flowerets
1 cup Pearl Onions
½ cup Peppers; ***
½ cup Coarse Salt
2 cups Cider Vinegar
2 cups Water
2 tablespoons Black Peppercorns
¼ teaspoon Cloves; Ground

Directions

* Celery should be cut into 2 X ¼-inch strips (about 1½ Cups) ** Carrots should be cut diagonally into thin slices. *** Peppers can be canned or fresh. Use Serrano or Jalapeno Chiles ~------------------------------------------------------ ~----------------- Mix all ingredients in a large glass or plastic container. Cover and refrigerate at least 48 hours but no longer than 2 weeks. Makes about 10 cups of vegetable relish.

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