End of the garden pickles
1 batch
Ingredients
| Quantity | 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 |
Directions
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.