Hot Pickled Vegetables
Yield
10 cupsPrep
10 minCook
0 minReady
2 daysLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
green beans
|
|
| 3 | each |
celery
|
|
| 1 | cup |
carrots
|
|
| 1 ½ | cups |
cauliflower florets
|
|
| 1 | cup |
broccoli florets
|
|
| 1 | cup |
pearl onions
|
*
|
| ½ | cup |
sweet bell peppers
|
*
|
| ½ | cup |
kosher salt
|
|
| 2 | cups |
apple cider vinegar
|
|
| 2 | cups |
water
|
|
| 2 | tablespoons |
black peppercorns
|
|
| ¼ | teaspoon |
cloves, ground
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
green beans
|
|
| 3 | each |
celery
|
|
| 237 | ml |
carrots
|
|
| 355 | ml |
cauliflower florets
|
|
| 237 | ml |
broccoli florets
|
|
| 237 | ml |
pearl onions
|
*
|
| 118 | ml |
sweet bell peppers
|
*
|
| 118 | ml |
kosher salt
|
|
| 473 | ml |
apple cider vinegar
|
|
| 473 | ml |
water
|
|
| 3E+1 | ml |
black peppercorns
|
|
| 1.3 | ml |
cloves, ground
|
|
Directions
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.
