Title: Hot Pickled Vegetables
Categories: Vegetable Condiment Mexican Spicy
Yield: 10 Servings
| 4 | oz | Green Beans, Whole |
| 3 | | Celery, Stalks, * |
| 1 | c | Carrots ** |
| 1 1/2 | c | Cauliflowerets |
| 1 | c | Broccoli Flowerets |
| 1 | c | Pearl Onions |
| 1/2 | c | Peppers *** |
| 1/2 | c | Coarse Salt |
| 2 | c | Cider Vinegar |
| 2 | c | Water |
| 2 | tb | Black Peppercorns |
| 1/4 | ts | Cloves, Ground |
* Celery should be cut into 2 X 1/4-inch strips (about 1 1/2 Cups) **
Carrots should be cut diagonally into thin slices. *** Peppers can be
canned or fresh. Use Serrano or Jalapeno Chiles
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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.