Friday, April 9, 2010

Pickled Vegetables

Title: Pickled Vegetables
By Louise
Categories: Vegetables, Side Dish, Mexican
Servings: 10
4 c Green Beans; Whole
3 ea Celery; Stalks, *
1 c Carrots; 2 med, **
1 1/2 c Cauliflowerets
1 c Broccoli Flowerets
1 c Radishes
1 c Peppers; ***
2 c Boiling water
2 T Black Peppercorns
2 c Cider vinegar
2 c Sugar
1/2 ts Salt
1/4 t 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, dry or fresh. I use Chipotle Dried plus a few colored fresh strips
1. Mix all vegetables in a large glass or plastic container.
2. Mix Liquids and spices and allow to cool.  Pour over vegetables.
3. Cover and refrigerate at least 48 hours but no longer than 2 weeks.
Many different kinds of Vegetables can be substituted, like summer squash, parsnips, cukes, snap peas, etc.
Makes about 10 cups of vegetables

Quick Pickles: Easy Recipes for Big Flavor

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