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Ingredients
- fresh chiles of choice
- 1/2 prt water
- 1/2 prt vinegar
- 1 tsp 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
Directions
- "This basic recipe can be used for pickling chiles either alone or possibly with a combination of other vegetables. Choose the mix 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 warm mix 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.
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