A mixture of pickled garden vegetables.
This makes for a fine tasting appetizer.
A little bit tart and a little bit spicy hot.
Yellow hot peppers
Black pepper seeds
Prepare vegetables by cleaning and
cutting them up into bite sized pieces.
Place the vegetables in a soup pot,
cover with water and season with salt
peppercorns and sugar to taste.
Bring to a boil then lower to a simmer.
Cook for about 30 minutes until fork tender.
Drain and add in 1/4 cup white vinegar and salt.
Pour in enough water to create a salty brine.
Pack vegetables in mason jars and fill with brine.
Seal and refrigerate to cool before serving.