| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Peppers |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Oil |
| 2 |
c |
White vinegar |
| 4 |
c |
Water |
| 1/4 |
c |
Salt |
|
|
Garlic — – whole, peeled |
|
|
Toes |
|
|
Peppers, red, yellow, green |
|
|
Cleaned and pared |
|
|
Broccoli — cleaned and cut |
|
|
Cauliflower — cleaned and |
|
|
Cut |
|
|
Carrots — peeled & pared |
|
|
Jalapeno peppers |
|
|
Onions — – peeled & |
|
|
Quartered |
INSTRUCTIONS
Bring oil, vinegar, water, and salt to a boil. Fill jar with veggies, 3
to 5 cloves of garlic and fill jar with hot liquid. Cover and refridgerate
for up to 3 months.
These are not canned! -- To can them you need to heat bottles and consult
someones who knows what she's talking about!
Recipe By : Diana Hocking/DeeMeyers
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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