End of the garden pickles

Yield: 1 batch

Measure Ingredient
1 cup Cucumbers, sliced
1 cup Peppers, chopped
1 cup Cabbage, chopped
1 cup Onions, sliced
1 cup Green tomatoes, chopped
1 cup Carrots, chopped
1 cup String beans, cut in 1" pieces
1 tablespoon Celery seed
1 cup Celery, chopped
2 tablespoons Mustard seed
2 cups Vinegar
2 cups Sugar
2 tablespoons Tumeric

Soak cucumbers, peppers, cabbage, onions, and tomatoes in salt water overnight (½ cup salt to 2 quarts water). DRAIN.

Cook carrots and green beans in boiling water until tender. DRAIN.

Mix soaked and cooked vegetables with remaining ingredients and boil 10 minutes. Place in steralized jars; seal at once. Process in water bath for 5 minutes.

Note: I use zucchini in place of cukes or with. I also add hot pepper to make it more tasty and zippy.

Recipe compliments of Glenna Preston, Fort Story, WV.

Typed in Meal-Master format by Arthur Cloninger, Huntington, WV.

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