Recipes
Hot Pickled Vegetables
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Method
Wash clean and dry 4 1L capacity jars. Wash vegetables thoroughly. Cut vegetables into more or less the same size. Salt vegetables. Divide salted vegetables and aromats amongst the jar. Dissolve sugar in both vinegars and water. Bring pickling solution to a boil. Pour solution into the jars carefully making sure the vegetables are completely immersed. Store in a cool dark place.
INGREDIENTS
4 ounces Green Beans -- Whole 3 each Celery; Stalks -- * 1 cup Carrots; 2 med -- ** 1 1/2 cups Cauliflower 1 cup Broccoli Flower 1 cup Pearl Onions 1/2 cup Peppers -- *** 1/2 cup Coarse Salt 2 cups Cider Vinegar 2 cups Water 2 tablespoons Black Peppercorns 1/4 teaspoon Cloves -- Ground
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