🫙 From the Spice Rack
Hot Pickled Vegetables
4 oz Green Beans; Whole 3 ea Celery; Stalks, * 1 c Carrots; 2 med, ** 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 ...
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Ingredients8 items
Ingredients
- 4ozgreen beans; whole
- 3ea celery; stalks, *
- 1c carrots; 2 med, **
- 11/2 c cauliflowerets
- 1c broccoli flowerets
- 1c pearl onions
- 1/2c peppers; ***
- 1/2c coarse salt
Directions
- 1
4 oz Green Beans
- 2
Whole 3 ea Celery
- 3
Stalks, * 1 c Carrots
- 4
2 med, ** 1 1/2 c Cauliflowerets 1 c Broccoli Flowerets 1 c Pearl Onions 1/2 c Peppers
- 5
1/2 c Coarse Salt 2 c Cider Vinegar 2 c Water 2 T Black Peppercorns 1/4 t Cloves
- 6
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
- 7
Peppers can be canned or fresh
- 8
Use Serrano or Jalapeno Chiles They should be seeded and sliced