Recipe - Dianas Pickled Peppers

1 cup Oil
2 cup White vinegar
4 cup Water
One fourth cup 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

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