Laun/Pruett Recipe Collection
Pickled Vegetables

1 qt. white vinegar
2 1/2 its water
3/4 c. salt
1/4 c. sugar
4 cloves garlic (or to taste)
3-4 Armenian chiles (can use pepperoni slices or other chiles)

Use: Carrots, celery, caulilower, cabbage, carrots, Armenian peppers (especially good) String beans(tender)

Bring all (liquid) ingredients to a boil.

Remove from friend add all hard vegetables (first cabbage, etc.) to the 2 qt. canning jar.

Makes 2 gallons

Eat immediately after chilled.

This recipe is from Vivian's mother, Rosie Ermoian. Vivian was my secretary during my brief tenure at Glendale College after I retired. We have remained friends since then, having lunch and theatre dates. We both love music and share favorite artists!

When I made it, I filled a large 2 qt jar. I could have made half of the brine and it would have been plenty.

Recipe Contributed by Vivian Darakjian (from her mother Rosie Ermoian