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Marinated Vegetables:
Not T&T
Yields:4(8oz.)jars or 3(15oz.)jars.
1 small head cauliflower,broken into flowerettes
1 bunch broccoli,broken into flowerettes
2 green peppers,diced
2 medium onions,cut into a large dice
1(16oz) jar Old El Paso Thick'n Chunky Salsa(Mild,medium or hot,which ever you prefer)
1 c.distilled white vinegar
1 c.sugar
6 whole cloves
1 tsp.allspice
Blanch veggies in boiling water for 5 minutes,drain.In a 2 quart saucepan over medium heat,combine salsa,vinegar,sugar,cloves & allspice.Bring to a boil,reduce heat & boil gently for 5 minutes.
In clean hot jars,alternate layers of broccoli,cauliflower,green peppers & onions,adding some of the marinade between each vegetable layer.Leave 1/2"head space at top of jar & seal.This vegetable marinade must be refrigerated.
Not T&T
Yields:4(8oz.)jars or 3(15oz.)jars.
1 small head cauliflower,broken into flowerettes
1 bunch broccoli,broken into flowerettes
2 green peppers,diced
2 medium onions,cut into a large dice
1(16oz) jar Old El Paso Thick'n Chunky Salsa(Mild,medium or hot,which ever you prefer)
1 c.distilled white vinegar
1 c.sugar
6 whole cloves
1 tsp.allspice
Blanch veggies in boiling water for 5 minutes,drain.In a 2 quart saucepan over medium heat,combine salsa,vinegar,sugar,cloves & allspice.Bring to a boil,reduce heat & boil gently for 5 minutes.
In clean hot jars,alternate layers of broccoli,cauliflower,green peppers & onions,adding some of the marinade between each vegetable layer.Leave 1/2"head space at top of jar & seal.This vegetable marinade must be refrigerated.