End-of-the-garden pickles

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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