Hot Pickled Vegetables

4 oz Green Beans; Whole

3 ea Celery; Stalks, *

1 c Carrots; 2 med, **

1 1/2 c Cauliflowerets

1 c Broccoli Flowerets

1 c Pearl Onions

1/2 c Peppers; ***

1/2 c Coarse Salt

2 c Cider Vinegar

2 c Water

2 T Black Peppercorns

1/4 t 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. ~------------------------------------------------------------------------- Mix all ingredients in a large glass or plastic container. Cover and refrigerate at least 48 hours but no longer than 2 weeks. Makes about 10 cups of vegetable relish.