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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 Vinegar 2 c Water
2 tb Black Peppercorns 1/4 ts Cloves; Ground
10 servings
* 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.
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 Vinegar 2 c Water
2 tb Black Peppercorns 1/4 ts Cloves; Ground
10 servings
* 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
~-------------------------------------------------------------------------
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.
