| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Mexican | Vegetables, Relish, Mexican | 10 | Servings |
INGREDIENTS
| 4 | oz | Green Beans; Whole |
| 3 | 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 |
INSTRUCTIONS
* 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. Miscellaneous recipes from the collection of Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip
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