Tuesday, January 27, 2009
EZ pickled vegetables a great condiment
The local grocery had organic broccoli,red cabbage and carrot shreds on sale. The easiest winter pickle to make. Heat the shreds with enough equal parts vinegar/water to cover and simmer for five minutes -let cool. Will keep in the refrigerator for at least a couple of weeks. I added hot pepper flakes and jalapeno cuz I like it hot.