Hot Pickled Vegetables

mexican, relish, vegetables

4 oz green beans; whole
3 each celery; stalks, *
1 cup carrots; 2 med, **
1 1/2 cup cauliflowerets
1 cup broccoli flowerets
1 cup pearl onions
1/2 cup peppers; ***
1/2 cup coarse salt
2 cup cider vinegar
2 cup water
2 tablespoon black peppercorns
1/4 teaspoon cloves; ground

* Celery should be cut into 2 X 1/4-inch strips (about 1 1/2 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.