Hot Pickled Vegetables

4 ounces Green Beans — Whole

3 Celery Stalks cut diagonally into ¼ in. slices

1 cup Carrots cut diagonally into thin slices

1 ½ cups Cauliflowerets

1 cup Broccoli Flowerets

1 cup Pearl Onions

1/2 cup Serrano or Jalapeno Pepper slices

1/2 cup Coarse Salt

2 cups Cider Vinegar

2 cups Water

2 tablespoons Black Peppercorns

1/4 teaspoon Cloves — Ground


Mix all ingredients in a large glass or plastic container. Preferrably glass.

Cover and refrigerate at least 48 hours but no longer than 2 weeks.

Makes about 10 cups of vegetable relish.



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