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Middle Eastern   -   Persian Pickles   adapted from unknown

Description  
Ingredients
  • 1 Cup Cauliflower -- blanched
  • 1 Cup Carrot Sticks -- blanched
  • 1 Cup Celery -- sliced
  • 1 1/2 Cups Cider Vinegar
  • 2 Cloves Garlic -- minced
  • 2 1/2 Teaspoons Salt
  • 1 Dash Ginger
Directions 1. Soak vegetables in water overnight.
2. Drain.
3. Mix vinegar, salt, garlic & ginger.
4. Place vegetables in 2 quart jar.
5. Pour in vinegar mixture.
6. Cover and marinate 3 days in refrigerator.
Serves 6
Time to Make 0:00



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