Hot Pickled Vegetables

You can adjust the vegetables that you use according to your tastes. Chop the vegetables and add some to give some kick to meatloaf or crab cakes. Dress with extra-virgin olive oil and serve antipasto-style or serve as a condiment for Mexican or Italian sandwiches.

Yield: About 4 quarts

Ingredients:

• 4 cups baby carrots
• 1 (7-ounce) jar of whole jalapeño peppers, undrained
• 1 large sweet onion, peeled and sliced
• 1 tablespoon vegetable oil
• ½ cup white wine vinegar
• Salt and freshly ground black pepper, to taste
• 2 cups frozen green beans, thawed
• 1 cup frozen corn, thawed
• 1 cup frozen baby peas, thawed

1. Cut the baby carrots in half and add to the slow cooker along with the jar of jalapeño peppers, onion, oil, vinegar, and salt and pepper. Cook on low for 2 hours or until the carrots are crisp-tender.
2. Uncover and stir in the green beans, corn, and baby peas. Transfer to glass jars and allow to come to room temperature before storing in the refrigerator. Chill before serving.

Mild Pickled Vegetables

Substitute a jar of roasted red peppers for the jalapeño peppers. Chop the red peppers into bite-sized pieces and add them along with the juice from the jar to the slow cooker.