End-of-the-garden pickles
1 Servings
Ingredients
| Quantity | 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 |
Directions
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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