| 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 thelma@pipeline.com on Jun 20, 1997
A Message from our Provider:
“All suffering can be traced back to people disobeying God”