Hot Pickled Vegetables Recipe

Yield: 10 servings

4	oz	Green Beans; Whole
3		Celery; Stalks, *
1	cups	Carrots; 2 med, **
1½	cups	Cauliflowerets
1	cups	Broccoli Flowerets
1	cups	Pearl Onions
½	cups	Peppers; ***
½	cups	Coarse Salt
2	cups	Cider Vinegar
2	cups	Water
2	tablespoon	Black Peppercorns
¼	teaspoon	Cloves; Ground
* Celery should be cut into 2 X ¼-inch strips (about 1½ Cups) Carrots should be cut diagonally into thin slices. * Peppers can be canned or fresh. Use Serrano or Jalapeno Chiles They should be seeded and sliced.