| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegan | Vegan | 1 | Servings | |
INGREDIENTS
| Fresh chiles of choice | ||
| 1/2 | Part water | |
| 1/2 | Part vinegar | |
| 1 | ts | Non-idodized salt per pint |
| ; of liquid | ||
| Cauliflower; in flowerets | ||
| Broccoli; in flowerets | ||
| Carrots; cut in coins | ||
| Use baby carrots | ||
| Pearl onions | ||
| Garlic cloves; whole | ||
| Green olives |
INSTRUCTIONS
"This basic recipe can be used for pickling chiles either alone or with a combination of other vegetables. Choose the mixture of vegetables desired, the amount and type of chiles, and arrange them attractively in a jar before covering with the pickling solution." Wash the chiles and with a toothpick poke several holes near the stem before packing in the jars. Combine the water, vinegar, and salt in a pan and boil for a minute. Pour the hot mixture over the vegetables leaving 1/4 inch head space and cover. Allow the chiles and vegetables to pickle for 2 to 3 weeks before serving. Posted to MC-Recipe Digest V1 #646 by [email protected] on Jun 20, 1997
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