Yield: 1 Servings
Measure | Ingredient |
---|---|
6 cups | Red And Green Bell Peppers |
Chopped | |
3 cups | Onions -- diced |
3 cups | Cucumbers -- diced |
½ cup | Salt |
2 quarts | Water |
3 cups | Carrots -- diced |
3 cups | Lima Beans |
3 cups | String Beans |
3 cups | Cauliflower Flowerets |
7 cups | Vinegar |
7 cups | Sugar |
3 tablespoons | Mustard Seed |
1 tablespoon | Celery Seed |
Combine the first 6 ingredients and let stand overnight in refrigerator. The following day, partially cook carrots, beans and cauliflower until they can be pierced with a fork. Do not overcook.
Drain liquid from both cooked and uncooked vegetables. Combine all vegetables in a large kettle and add remaining ingredients. Cook vegetables about 20 minutes, bringing to a full, rolling boil. Pack pickles in sterilized jars and seal.
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