Recipe - Hot Pickled Vegetables

4 ounce Green Beans; Whole
3 Celery; Stalks, *
1 cup Carrots; 2 med, **
1 One half cup Cauliflowerets
1 cup Broccoli Flowerets
1 cup Pearl Onions
One half cup Peppers; ***
One half cup Coarse Salt
2 cup Cider Vinegar
2 cup Water
2 tablespoon Black Peppercorns
One fourth teaspoon Cloves; Ground

* Celery should be cut into 2 X 1/4inch strips (about 1 One half 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/momisc.zip